Vegan Recipes | Not That Kind of Vegan

Nourishing Sambar

Rick has been sick for the last two days which means I get to have soup even though it’s a million degrees outside! This south Indian staple is the height of nutrition with lots of protein from lentils and peas, tons of vitamin C from greens and sweet potatoes. Plus, it’s delicious af. This is how we made it:


1 pod tamarind

1 cup hot water

1 cup red lentils

4 cups water

3 tsp keralan Masala or curry powder

1 can diced tomatoes

1 sweet potato, peeled and diced

4 mushrooms, sliced

½ onion, diced

½ cup okra

½ cup peas

½ tsp salt

Pinch of cayenne

Soak tamarind pod in one cup of hot water for 20 minutes. Pull apart pod and discard any stringy parts and seeds. Set aside.

Meanwhile, in a large pot, add the lentils, 4 cups of water, and the masala. Bring to a boil, and then lower the heat to low and cook for 20 minutes. Slightly mash some of the soft lentils. Then add the diced tomatoes, sweet potato, mushrooms, onion, okra, peas, salt, cayenne, and tamarind water. Simmer for 20 minutes or until the veggies are tender. Serve in huge bowls and sprinkle with cilantro.

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