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Tittle : LENTILS WITH TAMARIND AND DATES
link : LENTILS WITH TAMARIND AND DATES

LENTILS WITH TAMARIND AND DATES

 

INTRODUCTION

I love this combination of earthy lentils, sour tamarind and sweet dates. It's so full of tang and flavour that you really need eat nothing else with it, save some couscous, quinoa or rice.

For US cup measures, use the toggle at the top of the ingredients list.

INGREDIENTS

Serves: 2-4

1 tablespoon olive oil or vegetable oil

2 teaspoons cumin seeds

1 x 3 centimetres piece of fresh ginger (peeled and grated)

2 cloves garlic (peeled and minced)

200 grams red lentils

3 tablespoons tamarind paste from a jar

750 millilitres freshly boiled water

75 grams soft dried pitted dates (each one scissored into 8 small pieces)

2 bay leaves

3 sprigs of fresh dill (chopped)

1 tablespoon pomegranate seeds

METHOD

1. Heat the oil in a heavy based pan that has a lid and fry the cumin seeds for a few seconds. Add the ginger and garlic and stir for another minute or so.

2. Add the lentils to the pan, stirring them into the cumin, ginger and garlic, then spoon in the tamarind paste and pour in the water.

3. Tip in the chopped dates and the bay leaves and bring to the boil.

4. Clamp on the lid, turn the heat down to very low and simmer the lentils for about 30 minutes, by which time they should have absorbed most of the liquid and will be soft.

5. Serve with rice or couscous as desired and sprinkle the lentils with dill and pomegranate seeds.

SOURCE

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