Tomato and mushroom dhaal


This week I have been trying out a few recipes that I can put in the fridge for the week and take them in as lunch each day. This saves lots of money and helps me to resist splurging on pret sandwiches every day. Here is one of the recipes from the honestly healthy cook book that I just love. It can be made spicy and flavoursome while still remaining light and healthy!


1 onion

2 garlic cloves

1 handful cherry tomatos

1 handful mushrooms

2 cups lentils

handful coriander

handful parsley

1 teaspoon cumin seeds

1 teaspoon chilli flakes

(Serves 2)

1. Fry the onion and garlic in olive oil until soft

2. Add chilli flakes, cumin seeds, parsley, coriander chopped tomatoes and mushrooms until the tomatoes begin to split

3. Add lentils and cover with boiling water. Cook over medium heat for about 30mins, until the lentils are mushy but still hold their shape

4. Season with salt and pepper, garnish with left over coriander, parsley and chopped peanuts.



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