I may have just found my new favorite recipe, the Tamarind Lentils from the Veganomicon cookbook. Oh mama, were these good! I love this delicious vegan recipe not only for it’s inherent deliciousness, but also because it was super easy to make, and from start to finish I prepped, cooked and ate my food all in less than one hour. The recipe is pretty foolproof.
Described in the book as “savory, tangy, and sweet… Indian-inspired lentils”, that’s exactly how they taste. The flavor is full and exotic, the tartness of the tamarind cut nicely with sweetness coming from agave nectar, garam masala and tomato paste. You also get a nice spicy kick now and again from cayenne and ginger.
I did make some of my own modifications because I’m the sort that just can’t leave well enough alone. The recipe calls for onion which I wasn’t going to subject myself to, so instead I used fennel. Yes, I realize that fennel tastes nothing like an onion, however it does look kind of similar when cooked… and what the heck, I love fennel. Whatever change this gave to the flavor of the dish did nothing but enhance it’s greatness. The recipe also calls for 3 tablespoons of coconut or peanut oil, neither of which I had on hand, so I used canola instead and cut it down to 1 tablespoon. Really, 3 seems excessive, don’t you think? I needed to cook the lentils a little bit longer than the recipe suggested in order to get them tender, so I just added a bit more water and let them simmer until they softened up.
The recipe suggests having this with basmati rice but at the time I was making it I was already very hungry and wasn’t about to mess with making rice or the like. Instead I made a Jamie Oliver inspired (and veganized) raw-slaw of red & purple carrots, yellow beets and red cabbage* with miso-seseame dressing.
If you don’t already own a copy of the Veganomicon then you’ll want to get one now for your uncensored, all-access pass to the tamarind lentils recipe. If I were to tell you that your life will never be complete until you’ve made and eaten this dish, than I would only be slightly exaggerating.
*Why is it called red cabbage when we can all clearly see that it’s purple?Related Posts:
- Oi Vey! Vegan Cholent from Veganomicon
- Vegan Cholent from Veganomicon
- Skillet Cornbread from The Veganomicon
- Of cauliflowers and cutlets…
- Strike While the Lentils are Hot.