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Lentil and Mushroom Curry, a wonderful combination with Coriander

Coriander with a dash of paprika made the mushrooms so outstanding in this dish, and was perfect with the lentils. For a more intense curry one could also add cumin seed and Turmeric.

In the United States, Coriandrum sativum seeds are called coriander, while its leaves are called cilantro. In other parts of the world, they’re called coriander seeds and coriander leaves. The plant is also known as Chinese parsley.  Coriander adds special flavoring to soups and salsas, as well as  in Indian, Middle Eastern, and Asian meals like curries and masalas. Coriander leaves are often used whole, whereas the seeds are used dried or ground.  Coriander has plentiful antioxidants –  including  terpinene, quercetin, and tocopherols, which may have anticancer, immune-boosting, anti inflamatory and neuroprotective effects.

Coriander is easy to grow in your garden.  The fresh cilantro is a great addition to a corn and bean dip (recipe coming soon).  Once your plant starts to flower, deadheading does not help prolong plant growth; the leaves just get bitter.  Let the plant go to seed and you can enjoy the ground coriander for your Curry.


Mushrooms – 8 oz sliced

Broccoli – 1 cup florets

One medium onion chopped

2 medium carrots chopped

1 cup chopped celery

1 cup lentils, 2 cups water

Ground coriander – 1 tsp

Paprika – 2 good shakes

Suggestion – chop extra of the onions, carrots, celery and freeze, so you’ll have them on hand for a quick start to your next mire poix.


1. Put your lentils on to cook – follow your package directions, usually bring to a boil then simmer 20 minutes until tender, adding additional water as needed.

2. Start your mire poix – heat your pan to medium high, add your water releasing veggies – carrot, celery, onions and stir frequently with spatula; reduce to medium. I use a cube of frozen homemade veggie stock to add moisture slowly as needed;

3. Remove the cube when there’s enough moisture to keep from sticking.   Cook until  onions start to brown and soften.

4. Keep a check on your lentils.

5. Add the mushrooms, broccoli, coriander and paprika; stir frequently, add moisture as needed.  Cook until broccoli turns that lovely green!

6. Stir in the lentils and add the coriander and paprika.  Simmer 10 minutes.

Our Mushroom Lentil Curry is delicious served with a salad of leafy greens, slivered red cabbage, orange slices (or mango would be good!) and almonds with 3:2:1 Dressing.  Read here for salad ideas and dressing recipe.

Heat up the leftovers for lunch!  Coriander is sooooo delicious – creates a yummy curry that lets you still taste the other ingredients.  This was delicious heated up for lunch with some kale:  “Strip” your kale stems, break leaves into pieces, massage with lemon or lime juice or balsamic vinegar, add to a hot pan with small amount of liquid; as the kale starts to wilt, add your left over curry and heat through.



An Adventure is a community-based 28-day program that can kick-start you on a lifetime of healthier eating with a whole foods, plant based lifestyle.

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