Tamarind Lentils
Cookbook
Page 123
Course: Main Courses
Reviews
3 reviews,
average rating 4.7 / 5
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The lentils took a lot longer than 30 minutes to become tender, almost an hour but it was worth the wait. The sauce had an intense, rich flavour with a hint of sweetness.
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I've made this twice. The first time was amazing, but I used red lentils, which cook a lot faster and a tamarind substitute (yeah, I realise I substituted the star ingredient). The second time was still very flavourful, but I used the right lentils and they took forever to cook and then still weren't as tender as I would have liked them, but I had the tamarind so that was a bonus. So maybe next time tamarind plus red lentils will be perfection?
1 comment(s)
Leeka
· 14 years ago
Jayme, I had to cook the lentils (brown or green)almost double the time to get them tender as well but the end result was well worth it. I'll be curious to see if you try this with red lentils how it turns out.