Spicy Garlic Mushroom and Lentil Tempeh Dahl Recipe

Hello Ragis! 🌟 If you're craving a dish that warms you up and wakes up your taste buds this autumn, this spicy garlic mushroom and lentil tempeh dahl recipe is just what you need.

It's a straightforward yet deeply flavourful recipe that highlights the unique taste of lentil tempeh, complemented by earthy mushrooms and aromatic spices.

You can make it in big quantities and freeze it for whenever you want a cosy, quick meal.

Ingredients

For the spice mix:

• 1 tsp garam masala

• 1 tsp turmeric

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1/2 tsp salt

• 1/2 tsp chilli powder

  
  

For the dahl:

• 1 tsp vegan butter or oil

• 1 onion, finely chopped

• 3 cups mushrooms, quartered

• 4 garlic cloves, crushed

• 2 chillies, deseeded and finely chopped

• 2 cups vegetable broth

• 2 tbsp tomato purée

• 200 g lentil tempeh, cubed (you can buy it here)

• 3 cups spinach leaves

  
  

To garnish:

• Fresh coriander

Method

1. Prepare the Spice Mix: In a small bowl, combine the garam masala, turmeric, mustard seeds, cumin seeds, salt, and chilli powder. Set aside.

2. Cook the Base: Heat 1 tsp of vegan butter or oil in a large pan over medium heat. Add the finely chopped onion and cook for about 3 minutes until softened.

3. Add Ingredients: Toss in the mushrooms, garlic, and chillies. Stir for 2 minutes until fragrant, then add the spice mix and stir for another minute.

4. Simmer the Dahl: Pour in the vegetable broth and tomato purée, then stir in the cubed Ragi lentil tempeh. Simmer for 10 minutes, allowing the flavours to meld together.

5. Finish with Spinach: Add the spinach leaves and stir until they wilt and blend into the dahl.

6. Serve: Spoon the dahl into bowls and garnish with fresh coriander. Enjoy it with rice or any grain of your choice.

Tips

Make a double batch and freeze it in portions for quick dinners on busy days. Enjoy!