Tomato and Mushroom Dhal


Alkaline Dinner
Serves 4:

2 tbsp olive oil
1 onion, chopped
2 garlic cloves, diced
1 tsp dried parsley
1 tsp dried coriander
1 tsp cumin seeds
200g baby vine tomatoes
2 portobello mushrooms (or handful of button mushrooms)
1.5 pints water
400g split red lentils
5cm piece of red chilli (or to taste)
100g fresh coriander
30g fresh parsley
70g spinach
salt to taste

Sauté the onion and garlic in the olive oil for 2 mins.
Stir in the dried parsley, coriander, cumin seeds, tomatoes and mushrooms with a good splash of the water. Allow to sweat until the tomatoes start to split and the water is absorbed.
Stir in the lentils, chilli and 400ml of the 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.
Season to taste
To serve, stir in the fresh coriander, parsley and spinach.



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