Lentil Stew

• 25 g dried mushrooms
• 1 small onion, chopped
• 1 tablespoon olive oil
• 14 teaspoon cumin seed
• 14 teaspoon turmeric
• 100 g red lentils
• 300 ml vegetable stock
• 100 g frozen peas

1. Soak mushrooms in warm water for 20 minutes; drain and slice.
2. Heat the oil and soften the onion.
3. Stir in the spices.
4. Add lentils and stock to the onion and simmer for 5 minutes.
5. Add peas and mushrooms and simmer for a further 5 minutes.
6. The stock should be absorbed and the lentils soft.

mushrooms, onion, olive oil, cumin, turmeric, red lentils, vegetable stock, frozen peas

Taken from www.food.com/recipe/lentil-stew-196525 (may not work)