Lentil Tamarind Stew

Photo: Down to Earth Recipes
Tamarind is a tangy, flavorful concentrate that used in Southeast Asian meals. It’s so flavorful that just a few tablespoons will flavor this whole pot of lentils.
6-8 Servings
  • 2 cups red or brown lentils
  • Water, as needed
  • ¼ cup vegetable broth or water
  • 2 Tablespoons tamarind paste (more to taste)
  • 1 teaspoon salt
  • 1 teaspoon honey
  • 2 cups chopped, diced or sliced veggies and leafy greens
  1. Add lentils to a saucepan. Rinse in water to remove dust and debris. Cover with fresh water and bring to a boil. Cover, reduce heat, and cook until soft (about 15 minutes for red lentils and 20-30 minutes for brown lentils). Red lentils will be totally mushy, while brown lentils will retain their shape slightly. Drain off any excess water.
  2. In a small bowl whisk together broth/water, tamarind paste, salt and honey. Stir together until tamarind dissolves. Stir into stew and taste. Add more tamarind paste or salt as needed.
  3. Stir in veggies and cook until softened slightly, about 5-10 minutes depending on vegetables used.
  4. Remove from heat and let cool slightly before serving. Serve with rice, quinoa, or in a wrap. This stew keeps for up to a week in the fridge.