A few weeks ago, I gifted a copy of Veganomicon to my friend Sara. For the not-yet-indoctrinated, it’s a vegan cookbook and it’s apparently A-M-A-Z-I-N-G. It’s written by the gals who run PostPunkKitchen (theppk.com), an incredibly popular vegan cooking site (and TV show).

Anyway… Sara was kind enough to make us dinner using recipes from the book and this one recipe for tamarind lentils is the most delicious lentil dish I’ve ever had. I’ve made it twice since and it hasn’t bored me yet. A little sweet, a little spicy, a little tangy… mmmm. So here you go - recipe for Tamarind Lentils. If you like them, buy the book. It’s full of other tastiness that even meat-loving omnivores like me can enjoy.

Tamarind Lentils

3 tbsp. coconut or peanut oil
3 cloves garlic, minced
1/2 in. cube fresh ginger, peeled and minced
1 large onion, diced
1 tsp. garam masala
1/2 tsp. whole cumin seeds
generous pinch of cayenne
1 cup dried lentils (black or green preferred…brown are fine, but will be mushier.)
2 cups veggie broth or water
2 tsp. concentrated tamarind syrup or paste
1 tbsp. pure maple syrup or agave nectar
2 tbsp. tomato paste
1/2 tsp. salt

Heat oil over medium heat. Add garlic and ginger and let sizzle for 30 seconds. Add onion and fry until translucent and soft, 2 to 3 minutes. Stir in garam masala, cumin seeds, and cayenne, and stir for 30 seconds until spices smell fragrant.

Add lentils and liquid, increase heat to high, and bring to a boil. Stir and lower heat to medium-low. Partially cover and simmer for 25 to 30 minutes. Stir occasionally until lentils have absorbed most of the cooking liquid and are very tender. The lentils will be very thick….if you want a thinner consistency, add a few tbsps of water.

In small bowl, combine tamarind, maple syrup/agave, tomato paste, and salt (note: it won’t look or smell too pretty, but stick with it - trust me). Use rubber spatula to scrape all of the mixture into the lentils.

Stir to completely dissolve all the flavorings. Simmer for another 4 to 6 minutes. Adjust salt to taste.