Mushroom and Lentil Curry.

Today I made a mushroom and lentil curry. and boy was it yummy! I generally make things up as I go so I have decided to write them all down from now on for anyone who would like to try them.

Mushroom and Lentil Curry.

1 good sized onion

A punnett of mushrooms

1 1/2 cups red lentils

1 teaspoon tumeric

1 teaspoon cummin

1 teaspoon ground corriander

3 cloves of garlic

Fresh ginger (same amount as garlic)

Chilli to taste

A few shakes of cayenne pepper

4 table spoons of tomato paste

A can of chopped tomatoes

3 tablespoons of olive oil

1 tablespoon vegetable stock

Salt and pepper to taste

This is probably about 3 servings worth.

Fry chopped onion with mushrooms, garlic, ginger, and other spices in the olive oil until partially cooked.

Add lentils, then tomato paste and chopped tomatoes with the vegetable stock and a little water.

Let this all cook together on a low heat for approx. 20 minutes or until the lentils are soft. Stir occasionally and you may need to add more water as the lentils start cooking.

If you like things a little less flavorsome try just half a teaspoon of the spices and a little less garlic and ginger. but the quantities I have here I would say would make a medium curry. But my idea of a medium curry still burns my mouth a fair amount.

Enjoy.