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Lentil spread with mushrooms

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Avocado salad Herb scrambled eggs with tomatoes and mushrooms
  • 1 onion
  • 1 carrot
  • 1 piece of ginger (approx. 1 cm)
  • ½ red bell pepper
  • 200 ml water
  • 3 tbsp. olive oil
  • 100 g red lentils
  • 7 white mushrooms
  • juice of ½ lemon
  • 1 pinch cumin
  • 2 tbsp. chopped dill (fresh or dried)
  • salt
  • pepper
Calorific values:

Recipe for 4 portions

Calorific values per portion: 180 kcal/753 kJ

Peel the onion and ginger and finely dice both. Roughly grate the carrot. Cut the pepper into fine strips. Heat 2 tbsp. of oil in a pan. Fry the vegetables and the ginger. Add 200 ml water. Wash the lentils in a sieve, leave to dry and add them to the vegetables. Cover and leave to simmer on a medium heat for approx. 15 mins. Stir now and again. Finely chop the washed mushrooms. Heat 1 tbsp. oil in a pan, add the mushrooms, cover and steam for approx. 5 minutes. Purée the lentil mixture and add lemon juice, cumin, dill, salt and pepper to taste. Finally, mix in the mushrooms.


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