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Braised lentils with mushrooms and spinach

March 5, 2017

Apart from being tasty, nutritious, filling and easy to prepare, lentils are an inexpensive, accessible addition to almost any meal. I’ve been crazily busy these past few weeks and did not want to spend too much time cooking in the kitchen. (I must add that it’s a nice kind of crazy though, because I’ve reached a good level of consistently managing all my tasks efficiently.).Anyway, with studying, working, exercising and writing, I crave food that fuels me and keeps me full for longer. Lentils are a good source of potassium, rich in fibre and protein, and also very quick and easy to prepare. You can cook a batch of lentils and freeze them for the next meal, especially if you lead a busy lifestyle and are pushed for time.

Serves 2 to 3


1/2 cup dry brown lentils
3 cups low-sodium vegetable or chicken stock
2 tablespoons coconut oil
1 small onion, diced
250g assorted mushrooms
3 garlic cloves, minced
2 teaspoons turmeric powder
½ cup coconut milk
2 to 3 eggs
1/2 bunch spinach leaves, washed and chopped into pieces


Rinse the lentils well and discard any hard black ones. Pour the stock into a medium pot together with the lentils and bring to a boil. Reduce to simmer and cook for 25 to 30 minutes, until soft. Drain the lentils, leave in a strainer and allow cooling. Put one tablespoon of coconut oil in a large pan over medium-high heat, add the onions, and sauté until golden brown. Add the mushrooms, garlic and turmeric powder and simmer for 3-4 minutes, or when the mushrooms and garlic are cooked. Add half a cup of water to the pan along with the coconut milk and allow ingredients to cook together for a further 5 -10 minutes on medium heat. Add the lentils and spinach. Add a pinch salt and of salt and pepper. Cover the pan and let simmer on low heat for a further 5-7 minutes.

Preparing the eggs

In a medium-sized pan, over medium heat, add 1 tablespoon of coconut oil. When the pan is hot, crack and add the eggs, sprinkling with salt and pepper to taste. Turn down the heat and fry for 2 to 3 minutes, or until the whites are set. Lift the eggs onto a plate while you finish cooking the lentil mixture. Dish into bowls and top with cooked eggs. Add some crushed chilies on your eggs are optional.

Let me know if you try out this recipe and remember to take a picture and tag me on Facebook, Instagram and twitter using the #naturallytescha. I love seeing what you come up with.

Braised lentish mushrooms and spinach 2

  • Reply
    Me-An Clemente
    March 6, 2017 at 6:23 am

    I’m not sure if lentils are used in our food at home. It’s great to know its nutritional benefits. I’m sure when we eat out, some restaurants offer dishes with lentils. So, I’ll be on the hunt. Your recipe by the way looks deliciously healthy, wishing I can try it out someday.

  • Reply
    Roshaan Patel
    March 6, 2017 at 2:06 pm

    This looks delish Tesh! I am going to try this while I’m over here in Vietnam. All ingredients are available yay! 🙂

    • Reply
      March 6, 2017 at 2:36 pm

      Hi Rosh,

      Awesome- let me know when you do. Enjoy your stay in Vietnam

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