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.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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