Spiced Lentils with Tomatoes and Tamarind
An outrageously delicious supper dish that improves in the fridge, and makes plenty of leftovers
6
Ingredients
- 2½ cups Red Lentils - rinsed in a sieve
- 4 cups Water
- 2 tbsp Coconut Oil
- 1 tsp Asofoetida
- 2 tsp Mustard Seeds
- 1 Onion - large, peeled and cut into rings
- 2 Red Chilis - chopped.
- 2 tsp Curry powder - use more if your powder is mild
- 250 g Tomatoes - fresh, cut into large chunks
- 14.5 oz can tomatoes
- ½ Coriander - bunch
- 1 tsp Salt
- 2 tsp Tamarind - paste, or use lemon juice
- Fried Onions - optional
Instructions
- Place the rinsed lentils into a large pan with the water. Bring up to a boil, cover and turn down to a simmer.
- Simmer the lentils until they start to break up when pressed with the back of a spoon.
- Whilst the lentils are simmering, prepare the tomato/tamarind sauce.
- Add the coconut oil to a frying pan or saucepan and heat until it starts to shimmer.
- Add the mustard seeds and asofoetida to the hot oil and stir briskly for 30 seconds.
- Add the onions and chili, and turn the heat down.
- Sauté until onions are pale golden brown and smell delicious!
- Add the tomatoes, both tinned and fresh, curry powder, chopped coriander, and salt. Add 1½ cups water. Bring up to a brisk simmer.
- Simmer for another 5 minutes before stirring in the tamarind (or lemon juice).
- Add this spicy mixture to your softened lentils and stir until completely combined.
- Simmer for another 15 minutes.
- Taste for seasoning and then serve, over rice or noodles, sprinkled with fried onions.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.