Tamarind Lentils

Page 123

| Course Type: Main Courses

(3 reviews)

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Recipe Reviews

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?

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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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