My tamarind paste being found exactly in the same place it’s been for twenty years, it was time to use it.
Tamarind Lentil Soup
from Classic Vegetarian Cooking from the Middle East & North Africa
4 TB olive oil (I maybe used half of this)
2 medium onions, chopped
4 cloves garlic, minced
1 small hot pepper, finely chopped (I used a jalapeño, since that’s what I had)
1 TB fresh ginger, grated
1 cup stewed tomatoes (I used canned whole, broken up)
2 TB tamarind paste dissolved in 8.5 cups boiling water
1 cup lentils
1 tspn cumin
salt and pepper to taste
4 TB chopped fresh mint for garnish
Heat oil in a pot, saute onions, garlic, ginger, and pepper for 10 minutes. Add in other ingredients, bring to a boil, then cover and reduce to a simmer for 40 minutes or until lentils are done. Stir in mint and serve.
This was about eight tissues’ worth of onion.
The soup’s got a subtle kick — the tamarind is the first thing that hits you, then the pepper comes in after. I quite like it. T came by while I was making it and seemed to approve of it, too, despite it being lentil soup.