Tomato and Mushroom Dahl


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.