Tomato and mushroom dhal

I don't normally cook lentils but this week I've been trying out lots of recipes from the Honestly Healthy cookbook for their alkaline plan. It's been an interesting food adventure to say the least and I've definitely spent more time in the kitchen than usual. This recipe was really tasty and definitely one of the more simple dishes in the book. The lentils are a great source of plant protein and iron but it's important to remember to soak them overnight before you use them to reduce the phytate content (phytates reduce the bio-availability of dietary minerals).


  • 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.