Mashed Rutabaga & Tamarind Lentils make for a tangy and rich pairing which you can serve as side dishes to the main entree or enjoy together as a whole meal. Rutabaga tastes like a slightly sweeter turnip and pairs well with the tangy, savory, and sweet tamarind lentils.

Ingredients

Serves: 4-6 Time:45 minutes

Mashed Rutabaga & Tamarind Lentils

Mashed Rutabaga

• 2 1/2 pounds rutabaga, peeled & cut into 3/4 inch peices
• 2 Tbs frehs lime juice
• 1/4 cup lite coconut milk (or heavy cream)
• 2 tsp agave syrup
• 1/2 tsp salt
• 1/2 tsp black pepper

Tamarind Lentils

• 1 Tbs olive oil
• 3 garlic cloves, minced
• 1/2 inch ginger, peeled & minced
• 1 large onion, diced
• 1/2 cup mushrooms, sliced
• 1 cup kale or other hardy green, chopped
• 1/2 tsp ground cumin
• 1 tsp garam masala
• 1/4 tsp cayenne pepper
• 1 cup brown, green, or red lentils, rinsed
• 2 cups vegetable broth or water
• 2 tsp concentrated tamarind syrup or paste
• 1 Tbs maple syup or agave nectar
• 2 Tbs tomato paste
• 1/2 tsp salt

Directions

1. Begin by preparing all your vegetables.
2. Then, in a medium-sized saucepan, place the rutabaga and cover with water. Put a lid on the pan and bring to a boil.
3. Once boiling, reduce heat to low and simmer for about 20 minutes or until tender.
4. Meanwhile, in another medium-size, heavy-bottomed pot, melt the olive oil over medium heat.
5. Then, add the garlic and ginger and cook for 30 seconds.
6. Next, add the onion and cool until translucent, about 2-3 minutes.
7. Stir in the garam masala, cumin, and cayenne and cook for another 30 seconds or until fragrant.
8. Then, add the vegetable broth and lentils, increasing heat to high. Bring to a boil.
9. Once boiling, reduce heat to low, cover partially with a lid and simmer for 25-30 minutes.
10. In a small bowl, combine the tamarind, maple syrup, tomato paste, and salt, and fold into the lentils.
11. Then, back to the rutabaga, once it is tender, drain the water and transfer to a food processor or mix with a hand or immersion blender along with the lime juice, coconut milk, agave syrup and salt. Blend until smooth, then set aside.
12. When your lentils are nearly cooked, add in the mushrooms and greens for the last 15 minutes of cooking. Taste and adjust salt levels as desired.
13. Serve lentils and mashed rutabaga together and enjoy!

Nutrition Information

Nutrition Disclaimer

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