Pink Lentils with Roasted Mushrooms

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 1 cup - Pink lentils (masoor dal)
  • 500 g - Crimini mushrooms, quartered and then cut lengthwise
  • 1 - Large onion, thinly sliced (optional)
  • 1 tsp - Sugar
  • 2 tsp - Red pepper flakes
  • 4 - Garlic cloves, finely minced
  • 1 tbsp - Garam masala
  • Salt and black pepper to taste
  • 3 tsp - Canola or other vegetable oil
  • 2 tbsp - Lemon juice
  • 1/4 cup - Coriander leaves, minced

How to Make Pink Lentils with Roasted Mushrooms

  • Heat 1 tsp oil in a heavy bottom pan and add 2 tsp of garlic and 1 tsp red pepper flakes.
  • Saute for a few seconds, then add the lentils and stir, add 3 cups of water.
  • Bring to a boil, cook covered* for about 30 minutes, until the lentils are tender.
  • Stir in salt and pepper and keep aside.
  • In another pan, heat 1 tsp oil, add the onions (optional), sugar and cook on a medium flame.
  • Stir and cook until the onions are caramelized for about 10 minutes, keep aside.
  • In the same pan, heat the remaining oil and add 2 tsp of garlic and red pepper flakes.
  • Add the mushrooms (set aside some for later) and stir fry until they soften.
  • Add salt, black pepper and garam masala and cook until the mushrooms are cooked (but still have a bite to them).
  • Mix the dal with the remaining mushrooms, bring to a boil.
  • Check seasoning, mix in fresh coriander leaves and lemon juice.
  • Top with mushrooms and caramelized onions.
  • Serve hot with biryani.
  • Recipe courtesy: Holy Cow Vegan.