Portobello with red onion, ginger, garlic, lentils, bouillon cube, curry powder, olive oil, coconut yogurt and coriander leaves
1 ½ red onion
1 cm ginger
2 cloves of garlic
2 Portobello mushrooms
125 g (red) lentils
1 bouillon cube
300 ml water
2 tsp curry powder
1 tbsp coconut yogurt
Coriander leaves to garnish
Preheat the oven at 200 degrees Celsius. In the meantime sprinkle some olive oil on top of the portobello. Place in the oven for around 10 minutes.
Chop the onion, garlic and ginger and add to a pan with some olive oil. Stir fry till brown and then add the water, lentils, bouillon cube, pepper and curry. Let it simmer for around 15 minutes, pour a bit of extra water to the curry when the mix gets too dry. When almost done finish with 1 tablespoon of coconut yogurt.
Remove the portobello mushroom from the oven and place on a plate. Serve the Dahl in the mushroom and add a clot of coconut yogurt and some freshly chopped coriander leaves.
Serve the remaining dahl in a separate bowl for refills 🙂