Curried Green Lentils with Mushroom & Spinach Salad

Serves: 4
Prep & Cooking: 30 – 45 minutes


  • 1 large onion or ½ a leek
  • 1 carrot
  • 200g celeriac or 2-3 stalks celery
  • 200-250g mushrooms
  • 100-150g fresh spinach
  • handful of parsley

From the cupboard:

  • 200g green lentils
  • 2 teaspoons paprika
  • 1 teaspoon garam masala
  • 1 teaspoon dried thyme
  • garlic granules
  • soy sauce
  • salt to taste


  1.  Cooking the lentils: chop the onion, grate the carrot and celeriac. Stir-fry for about 5 mins. Add the lentils and keep stirring for another 5 mins. Sprinkle in the paprika and garam masala.
  2. Add boiling water to the lentil mixture (1 part lentils to 5 parts water). Cook until the water disappears.
  3. Cooking the mushrooms: chop the mushrooms and sauté in a frying pan with paprika, thyme, garlic granules and soy sauce. Once they have cooled down a bit, mix with fresh spinach.

You can either serve the mushrooms and spinach on a bed of curried lentils or side-by-side on the plate. Sprinkle with parsley.

Recipe and image by Pavlina.