Spicy Lentils With Mushrooms

Chef #190012's Note:

"Labhia aur khumbi" - modified from Madhur Jaffrey's Indian Cooking (I think). (Originally used black-eyed beans, 6T oil and 250g mushrooms.)

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 2 tablespoons oil
• 1 large onion (chopped)
• 1 teaspoon cumin seed
• 2 1/2 cm cinnamon sticks
• 4 garlic cloves
• 100 g mushrooms (sliced)
• 400 g chopped tomatoes
• 250 g dried brown lentils
• 2 cups water
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 2 teaspoons salt
• black pepper (optional)
• 3 tablespoons chopped fresh coriander

Directions:

1. Gently fry onion, cumin seeds, cinnamon stick, garlic, & mushrooms in oil.
2. Add remaining ingredients, except for salt and fresh coriander.
3. Simmer for about an hour.
4. Add salt and pepper.
5. Remove cinnamon stick.
6. Garnish with fresh coriander.

Reviews

[Rachchow]

This recipe turned out so good! I didn't follow it EXACTLY because I didn't have all the ingredients. Skipped the 'shrooms, used red lentils, had no tumeric or cumin seeds, but used a LOT of cumin powder. Maybe around 3 Tbsp. Instead of coriander I sprinkled a little bit of dried parsley at the end. Thanks!

[Rhiannon and Matt]

Really nice. I didn't change any of the spice and I used canned lentils, more mushrooms & added 2 blocks of frozen spinach (approx. 100g). Next time i will add some chili while the onion is cooking.