Starters & Light meals

Red lentil and chilli broth

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4 to 6
Easy
10 minutes
20 - 25 minutes

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Ingredients

Method
  • 1 chopped onion
  • 1 chopped sweet red pepper
  • 3 T ground cumin
  • 1 T ground coriander
  • 1 t dried chilli
  • ¼ t cinnamon
  • 4 cups organic vegetable stock or home-made vegetable stock
  • 400 g split red lentils
  • 2 T curry leaves
  • 3 chopped tomatoes
  • salt and freshly ground black pepper, to taste

Method

Ingredients

Blend chopped onion and chopped sweet red pepper with ground cumin, ground coriander, dried chilli and cinnamon.

Place in a saucepan, along with chicken stock, split red lentils, curry leaves and chopped tomatoes.

Simmer over a medium heat until the lentils are tender.

Serve immediately.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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