Busy Day Tamarind Curry with Lentils

Heat a medium pot and add cumin seeds. Toast seeds, stirring constantly, for about 2 minutes.

Add onions and sauté for about 5 minutes until onions start to get soft. Add minced garlic and ginger, garam masala and cayenne pepper (if using). Stir to combine everything for another minute.

Add rinsed lentils and vegetable broth. Bring pot to a boil and then lower to simmer. Cover and cook until lentils are tender, 20–25 minutes.

While lentils cook, make the tamarind sauce by combining tomato paste, tamarind paste and maple syrup.

Once lentils are tender and liquid is absorbed, add the sauce. Stir to combine and cook for an additional 5 minutes.