Spiced Tomato & Mushroom Dahl - Pure Results

Spiced Tomato & Mushroom Dahl

07 Jun Spiced Tomato & Mushroom Dahl


Healthy eating doesn’t have to be bland. Check out this tasty meal from our own chef Erica Drum.









Takes 30 minutes

Makes 6 portions


1 Tbls Olive Oil

1 large onion, finely chopped

3 garlic cloves, finely chopped

½ Tsp cumin seeds

1 Tsp coriander

200g Cherry tomatoes halved

2 Portobello or a punnet chestnut Mushrooms, chopped in chunks

200g spinach

350g split lentils

900ml Vegetable stock

1 large chili, deseeded and chopped

100g fresh coriander, chopped

50g fresh parsley, chopped

1 lemon (juice & zest)

300ml yogurt

100g toasted almond flakes



  1. Place a large saucepan over a medium heat and add the olive oil.
  2. Once warm add the onion, garlic and chili. Fry this for 5 minutes
  3. Then add the coriander and cumin seeds and cook for a further 5 minutes.
  4. Add the mushrooms next for two or three minutes then the tomatoes and lentils.
  5. Stir everything together and be sure to season with salt and pepper.
  6. Pour in the boiling vegetable stock.
  7. Bring to the boil, cover with a lid and cook over a low simmering heat for around 20 minutes.
  8. Now remove the lid and allow to bubble away, add more water if needs be.
  9. Stir in the spinach, parsley and half the coriander.
  10. Mix the yogurt with the lemon juice and zest.
  11. Serve the Dahl with rice and garnish with lemon yogurt, chopped coriander and toasted almonds.


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