Easy Instant Pot Lentils with Tamarind Sauce

This easy Instant Pot lentils with tamarind sauce recipe has a tangy-sweet barbecue flavor for a delicious one-pot vegan meal with simple ingredients and no added oil. 

No Instant Pot? No worries. It's simple to make this recipe on the stove.  

The bright, intense, sweet-sour flavor of tamarind paste with a splash of tomato paste and maple syrup makes a quick and distinctive sauce. Toasted cumin seeds and garam masala give the lentils an Indian-inspired barbecue taste. No wonder this is one of our favorite one-pot vegan dishes. 

Why You'll Love This Recipe

• Green or brown lentils hold their shape for a substantive texture and mouthfeel. 
• Make in the Instant Pot, pressure cooker, or on the stove. 
• Great straight from the pot or over brown rice, pasta, or noodles. 
• A clean-eating recipe prepared with wholesome ingredients, no coconut milk, and no added oil. 

What is Tamarind?

Tamarind is a kind of tree with pod-like fruit that looks a bit like peanuts in the shell. The pulp-like seeds inside the pods are ground to make tamarind paste, pulp, syrup, or concentrate. 

Tamarind is used in Asian, Mexican, and Indian food. Even Hawaii notably has tamarind trees.

Flavor

Tangy tamarind has a distinctive sour-sweet flavor. It has a citrus, lemony flavor but is far more intense and complex. It's often an ingredient in Worcestershire sauce. When in Mexico, you're likely to run across tea using tamarind pulp as the main ingredient.

It's on the top of my list as a pomegranate molasses substitute, so consult it if you're looking for a substitute. 

Buying Tamarind

Look for tamarind in larger supermarkets, Indian grocery stores, or specialty stores. 

In some places, you'll find tamarind as a block of paste that you can reconstitute, so don't be put off if this happens to you. My only caveat about buying tamarind is the same as with any processed product – read the label. Tamarind syrup (another option) can contain added ingredients such as sugar.  

Recipe Ingredients and Substitutions

Cumin seeds. Toasted whole cumin seeds add earthy flavor and aroma. If you don't have cumin seeds, use 1 teaspoon of ground cumin. 

Green lentils. This recipe is developed with everyday green or brown lentils in mind. I've also tested split mung beans, which are great. Red lentils break down a lot, turning this recipe into more of a red lentil soup or dahl. 

Garam masala. Garam masala is a unique blend of Indian spices that isn’t the same as curry powder. Garam masala spice mix is readily available at larger supermarkets and Asian or Indian specialty stores. Or try my homemade garam masala recipe - super easy!

Maple syrup. You’ll want to add a little sweetener to balance the sharpness of the tamarind paste. Add homemade date paste as a substitute. 

Tamarind paste. You may have to experiment with the amount of tamarind paste depending on how concentrated your brand is. Use the same amount of pomegranate molasses. 

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Recipe Variations

• In addition to cumin seeds, this is a great recipe for toasted mustard seeds if you have them. 
• Make this exact recipe on the stovetop using canned chickpeas (garbanzo beans) for chana dal with a twist. 
• Add more vegetable broth if you want a thinner consistency for soup or to mix with pasta. 

Step-by-Step Instructions

Step 1: Heat the Instant Pot on Saute mode. Add the cumin seeds. Stir them constantly for 30 seconds to toast them. 

Step 2: Add the onions and cook them for 3-4 minutes to soften them. Then add the garlic, ginger, spices, tomato paste, maple syrup, and tamarind. Cook for 30 seconds. 

Step 3: Turn off the Instant Pot. Add the broth and stir the bottom of the pot with a wooden spoon or rubber spatula to clear it. Stir in the lentils. 

Step 4: Set the Instant Pot to Pressure Cook for 10 minutes and 15 minutes natural pressure release. 

Stovetop Instructions

1. Heat a large pot or Dutch oven to medium heat.
2. Add cumin seeds. Stir them for 30 seconds to toast. 
3. Stir in the diced onions. Then add the garlic, ginger, spices, tomato paste, and tamarind paste. Mix well. 
4. Increase the vegetable broth to 4 ½ cups of vegetable broth and add the lentils. 
5. Cover the pot, reduce to low heat, and simmer the lentils until they are tender (25-30 minutes). 
6. Stir the lentils a few times and add more water or broth as needed. 

Pro Tips

Before cooking, gather, prep, and measure all the ingredients. This is important because once you start toasting the cumin seeds, the sauteing goes quickly. 

If you notice that the onions start sticking, add a few tablespoons of water. 

Instant Pot tip. Turning off the Instant Pot between the sauté and high-pressure modes is one way I've discovered to avoid the 'Burning Food' notice. After adding the broth, use a wooden spoon or rubber spatula to clear the bottom from any stuck-on ingredients. 

Stovetop tip. The age of lentils, the type of cooking pot, and the true temperature can impact cooking time. 

Serving Suggestions

Tamarind lentils make a great dinner over grains, pasta, or quinoa or straight from the pot with a side of potato tortillas or naan bread. 

Suggested garnishes include lemon wedges, chopped cilantro, pickled red onions, or a dollop of vegan sour cream or lemon tahini dressing. 

Frequently Asked Questions