Instant Pot (or stovetop)

Lentils  & Tamarind Sauce

Vegan / no added oil

· 2 teaspoons cumin seeds · 1 onion, diced · 4 cloves garlic, minced or pressed · 2 tablespoons minced, fresh ginger · 2 teaspoons garam masala · ½ teaspoon cayenne pepper · 6 tablespoons tomato paste · 2 tablespoons maple syrup · 2 tablespoons tamarind paste · 4 cups vegetable broth · 2 cups green or brown lentils, rinsed


Set the Instant Pot to Sauté

After it beeps, add the cumin seeds

Toast the cumin seeds for 30 seconds until they start to smell sensational

Stir them continuously to prevent burning

Add the diced onions and sauté for 3-5 minutes until they start to soften.

Skip the oil, just keep the onions moving.

Add the garlic & ginger

Stir for 30 seconds, just to mix and let them start to soften.

Garam Masala (an Indian spice blend)

Cayenne Pepper

Tomato Paste

Maple Syrup

Tamarind Paste

Stir all the ingredients

Turn off the  Instant Pot

use a wooden spoon or another non-abrasive utensil to clear the bottom of the Instant Pot

Food stuck to the bottom can cause the 'Burning Food' notice

Add the vegetable broth and lentils

Give the bottom of the Instant Pot another sweep.

Secure the Instant Pot lid Set the steam handle to 'Sealing' Cook the lentils on High Pressure for 10 minutes Let the pressure naturally release (NPR) for 15 minutes

Carefully open the steam handle

Stir the lentils Taste and add salt and/or pepper if needed

Serve over rice or noodles.

Easy, feel-food food is all yours