Tamarind Brown Lentils

by Edward Daniel

Trinidadian Tamarind Brown Lentils
Prep time
Cook time
Total time
The inspiration for this recipe comes from a Trinidadian friend of mine, Robert to whom I am grateful too. He cooked this for and the opportunity to re-make it is too good to miss.
Cuisine: Vegan, Vegetarian
Serves: 8
  • 200g brown lentils
  • 5 tbs extra virgin olive oil
  • 1kg onions
  • 1litre water
  • 3 medium sized tomatoes, quartered
  • ½ ginger, chopped
  • 3 cloves of garlic, sliced
  • Fresh tamarind, 2 inches
  • 2tsp oregano
  • small bunch of thyme
  • 1tsb date syrup
  • small bunch of coriander leaves
  1. Soak the lentils in fresh water and set to one side.
  2. In a pan, add the olive oil with onions and cook over a medium heat until the onions turn brown and caramelise.
  3. Add the brown lentils, water, tomatoes, ginger, garlic, tamarind, oregano and thyme and bring to the boil. Reduce to a medium heat and cook for about 20 minutes.
  4. Top tip – I use fresh tamarind but make sure that you remove the hard shells of any seeds, otherwise you may accidentally bite into one...
  5. Season with the date syrup. Cook for a further three to four minutes.
  6. Switch off the heat. Remove the stems of the thyme and discard. Add the fresh coriander and serve.






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