2 tbsp olive oil
1 onion, chopped
2 garlic cloves, diced
1/2 tsp dried coriander (cilantro)
1/4 tsp dried parsley
1/4 tsp cumin seeds
200g (7oz) baby vine tomatoes
2 portobello mushrooms, sliced
900ml (1 1/2 pints 3 2/3 cups) water
400g (13 oz/2 cups) Split red lentils
5cm (2in) piece of red chilli, finely diced
100g (3 1/2 oz) fresh coriander (cilantro), roughly chopped
30g (1 1/4 oz)parsley, roughly chopped
70g (2 3/4 oz) spinach (optional)
Heat the olive oil in a large pan over a medium heat and sauté the onion and garlic for 2 minutes or so, until they start to absorb the oil.
Stir in the dried parsley and cor(cilantro), cumin seeds, tomatoes and mushrooms with 25ml (1fl oz) of the water. Allow to sweat until the tomatoes start split and the water is absorbed.
Stir in the lentils, chilli and 400ml (14fl oz/1 2/3 cups) of the remaining water and cook over a medium heat for 25-30 minutes, adding the remaining water a little at a time as necessary until the lentils are cooked and reduced to a mushy consistency but still hold their shape.