Mushroom & Lentil Curry

Real indian lentil dishes are normally a loose consistency but I like some texture so I tend to try and catch the lentils while they still have some bite and add chunky mushrooms and wilted leaves. The other key thing is finishing it with some proper garnishes. I sprinkled on crispy fried onions, toasted cashew nuts, chilli and coriander at the end.

This recipe is for 2 people and about 350 calories per person.



  • 100g green lentils, washed
  • 2 gloves garlic, crushed
  • 2cm fresh ginger, peeled and finely chopped
  • Half red chilli, part finely chopped, part sliced
  • 2 medium carrots, peeled and diced into 1cm cubes
  • 2 onions, peeled and sliced thinly
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric
  • 1/2 tsp coriander powder
  • 200g chestnut mushrooms, roughly chopped.
  • 200g mixed leaves including spinach and watercress.
  • 2 tsps vegetable oil.
  • Salt.
  • Garnish – fresh coriander, handful toasted cashew nuts

What to do

  1. Heat the oil in a pan and fry the garlic, ginger, 3/4 of the onions and chopped chilli until it starts to colour and soften.
  2. Add the spices, stir and cook  for a few minutes.
  3. Add the, carrot lentils and mushrooms and 200ml of water.
  4. Stir, put a lid on the pan and leave it to cook for about 30 minutes. Add more water if it starts to dry out.
  5. While the lentils cook, fry the rest of the onions in a dryish pan until they are brown and crisp.
  6. Once the lentils are cooked to how you like them stir in the mixed leaves and let them wilt.
  7. Check the seasoning You will need some at this point) and serve garnished with the fried onion, fresh coriander, nuts and the remaining chilli.

Tips / Pointers

  • Serve with some yogurt, cucumber and mint sauce.
  • Make sure the spices are well cooked out or they will taste earthy.
  • Serve with a chapatti, naan or rice.
  • Don’t add salt until the end or the lentils won’t soften.



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