Savory Tamarind Lentil Stew with Crisped Garlic and Fresh Cilantro

Ingredients

• •1 cup brown or green lentils, rinsed and drained
• •6 cups vegetable broth
• •1 medium onion, finely chopped
• •3 cloves garlic, minced
• •2 tablespoons tamarind paste
• •1 teaspoon ground cumin
• •1/2 teaspoon ground coriander
• •1/2 teaspoon turmeric powder
• •1/4 teaspoon cayenne pepper (optional)
• •2 tablespoons olive oil
• •1 cup diced tomatoes (canned or fresh)
• •1/2 teaspoon salt (adjust to taste)
• •1/4 teaspoon black pepper
• •4 cloves garlic (sliced thin for crisping)
• •2 tablespoons neutral oil for crisping garlic
• •1/4 cup fresh cilantro, chopped

Instructions

1. 1

   1. Combine the lentils and vegetable broth in a large pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the lentils are tender.

2. 2

   2. While lentils are cooking, heat 2 tablespoons of olive oil in a deep skillet over medium heat and add finely chopped onion.

3. 3

   3. Sauté the onion until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute.

4. 4

   4. Stir in tamarind paste, cumin, coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant.

5. 5

   5. Add diced tomatoes to the skillet and cook for 5 minutes, letting the mixture thicken slightly.

6. 6

   6. Pour the cooked lentils and their cooking liquid into the skillet with the tomato mixture. Stir well and simmer for another 15-20 minutes. Season with salt and black pepper to taste.

7. 7

   7. In a small pan, heat 2 tablespoons of neutral oil over medium heat. Add sliced garlic and cook until golden and crisp, watching carefully to prevent burning. Remove from heat and set aside.

8. 8

   8. Ladle the stew into bowls, drizzle with the crisped garlic and garlic oil, and garnish with chopped cilantro before serving.