Lentil Tamarind Stew
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.
Updated: Mon, 05/13/2019 - 8:52pm
- 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
- 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.
- 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.
- Stir in veggies and cook until softened slightly, about 5-10 minutes depending on vegetables used.
- 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.