Quick recipe finder Red lentil stew with dates and cumin
A vegetarian stew with the sweet and sour flavours of dates and tamarind and the warm heat of freshly ground cumin.
By Simon Rimmer From Something for the Weekend
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
Method
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.
Add the oil to the frying pan over a medium heat and fry the onion and garlic for about four minutes, or until softened.
Add the ginger and cook for a further two minutes.
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.
Five minutes before the end of cooking time stir in the dates.
Serve the lentil stew with pomegranate seeds and mint sprinkled over, and watercress and flatbreads alongside.
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