Posted in Gluten Free, Healthy eating, Vegan, Vegetarian

Lentil, mushroom and spinach curry

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200g red lentils
200g button mushrooms
150g spinach
3 chillies
375ml vegetable stock
1 tablespoon olive oil
1 teaspoon cumin
1 small piece fresh ginger (grated)
1 onion
1 teaspoon garam masala
1 clove garlic

  1. Heat oil in pan, brown off chopped onion with garlic, cumin, ginger and chillies
  2. Add mushrooms and stir until browned
  3. Add stock and wash lentils and add. Bring to the boil then simmer until lentils are cooked (follow packet instructions)
  4. Once lentils cooked, add washed spinach until it wilts
  5. Add teaspoon garam masala (spice mixture) and stir in

I enjoy this with a side of rice. Add as much or as little heat as you want with the chillies depending on your taste. As I’ve said before, you may need to keep an eye on the water content to make sure it doesn’t dry out and add more if necessary. Also, I will tag this as vegetarian and vegan but, depending on what stock you use, this could also be gluten free. I use a Bouillon powder which is gluten free and obviously if you can get all the ingredients organic then it is an organic meal too!

Again, enjoy!

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