MUSHROOM DHAL

SERVES 4 / PREPARATION: 15 MIN / COOKING 30 MIN

500ml (2c) red lentils, rinsed well 500ml-750ml (2-3c) vegetable stock 5ml (1t) turmeric 400g chopped mixed mushrooms splash of apple or balsamic vinegar 2 onions, chopped 3-4 garlic cloves, chopped coconut oil 15ml (1T) fresh ginger, grated 30ml (2T) roasted masala or medium curry powder 2,5-5ml (½-1t) each ground cumin and coriander 4 ripe Roma tomatoes, skinned and chopped or 1 can (400g) tomatoes in juice salt and pepper generous pinch of sugar squeeze of lime juice generous handful fresh coriander TO SERVE spoonful plain yoghurt with toasted cumin seeds mixed in rotis

1 Cook the lentils and turmeric in vegetable stock until soft. Drain and set aside. 2 Fry the mushrooms over low heat until soft and fragrant – no need to add oil, the mushrooms provide their own moisture. Lastly, add a generous splash of vinegar to bring out the flavour. Set aside. 3 Fry the onions, garlic and ginger in a little coconut oil until soft. Add the spices and stir-fry until flavoursome – about 5 minutes. Be careful not to burn it. 4 Add the tomatoes

and bring to the boil. 5 Add the lentils and simmer until very soft – it should be nearly mushy. 6 Season with salt, pepper, a little sugar and lime juice, as well as a generous handful of coriander. Simmer until flavoursome, about 5 minutes. 7 Add the mushrooms and mix well. 8 To serve Spoon into bowls and finish with a spoonful of yoghurt and a sprinkle of cumin. 9 Serve with the rotis.