Red lentil stew with dates and cumin
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Something for the Weekend
A vegetarian stew with the sweet and sour flavours of dates and tamarind and the warm heat of freshly ground cumin.
Method
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Heat a frying pan and dry fry the cumin seeds until fragrant. Grind in a spice blender, or grind in a pestle and mortar until smooth. Set aside.
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Add the oil to the frying pan over a medium heat and fry the onion and garlic for about four minutes, or until softened.
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Add the ginger and cook for a further two minutes.
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Add the lentils, ground cumin, bay leaves and stock. Stir in the tamarind paste and bring to boil before reducing the heat to a simmer for 30 minutes, or until the lentils are soft.
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Five minutes before the end of cooking time stir in the dates.
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Serve the lentil stew with pomegranate seeds and mint sprinkled over, and watercress and flatbreads alongside.
Ingredients
- 1 tbsp cumin seeds
- 1 tbsp olive oil
- ½ onion, finely diced
- 1 garlic clove, crushed
- 5cm/2in piece ginger, grated
- 250g/9oz red lentils, washed
- 2 bay leaves
- 900ml/1½ pints vegetable stock
- 3 tbsp tamarind paste
- 100g/3½oz Medjool dates, finely chopped
to serve
- pomegranate seeds
- fresh mint
- watercress
- flatbread
- 1 tbsp cumin seeds
- 1 tbsp olive oil
- ½ onion, finely diced
- 1 garlic clove, crushed
- 5cm/2in piece ginger, grated
- 250g/9oz red lentils, washed
- 2 bay leaves
- 900ml/1½ pints vegetable stock
- 3 tbsp tamarind paste
- 100g/3½oz Medjool dates, finely chopped
to serve
- pomegranate seeds
- fresh mint
- watercress
- flatbread
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