Home
Recipes
coriander

Spiced Middle Eastern lamb and pumpkin pilaf

Spiced Middle Eastern lamb and pumpkin pilaf

Dhal with onions

Dhal recipes

Dhal with onions

20 to 30 minutes

Cass Abraham's Cape Malay lamb curry

Curry recipes

Cass Abraham’s Cape Malay lamb curry

2 hours

Pan-grilled tuna with ceviche dressing

Ceviche recipes

Pan-grilled tuna with ceviche dressing

Pan-grilled tuna with ceviche dressing

Cold yellow pepper soup

Chilli recipes

Cold yellow pepper soup

30 minutes

Corn stir fry with prawn skewers

Corn recipes

Corn stir fry with prawn skewers

Litchi, spinach and coconut stir fry

Asian recipes

Litchi, spinach and coconut stir fry

Carrot recipes

Spiced beef patties with carrot-coriander couscous

30 minutes

Cabbage pasta with lentils and chorizo

Lentil recipes

Cabbage pasta with lentils and chorizo

25 minutes

Pickled mushrooms

Pickled mushrooms

10 minutes

Butternut, sweet potato and fresh corn soup

Butternut recipes

Butternut, sweet potato and fresh corn soup

20 minutes

Spicy lentil soup

Lentil recipes

Spicy lentil soup

20 minutes

Load more

Spicy lentil soup

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1/2 cup red lentils, rinsed
1 tin Indian-style tomatoes, crushed
2 cups vegetable or chicken stock
Salt and milled pepper to taste
Handful of chopped coriander leaves
Poppadoms or chapati breads for serving

Method

Simmer lentils with the tinned tomatoes and stock for about 20 minutes or until the lentils are cooked and the soup thickened.
If necessary, thin down with stock. Season to taste. Stir in some chopped coriander. Serve with poppadoms, quickly grilled until puff ed and pale golden.