Home
Recipes
stock

The modern potato bake

Savoury bake

The modern potato bake

1 hour

Seared chicken paella

Chicken recipes

Seared chicken paella

40 minutes

Cold yellow pepper soup

Chilli recipes

Cold yellow pepper soup

30 minutes

Thyme, chicken and baby vegetable casserole

Thyme, chicken and baby vegetable casserole

45 minutes

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

Lemon grass poached fish on coconut jasmine rice

Fish recipes

Lemon grass poached fish on coconut jasmine rice

15 minutes

Toasted angel hair pasta with mushroom sauce

Mushroom recipes

Toasted angel hair pasta with mushroom sauce

25 minutes

Miso glazed mushrooms

Mushroom recipes

Miso glazed mushrooms

10 minutes

Butternut, sweet potato and fresh corn soup

Butternut recipes

Butternut, sweet potato and fresh corn soup

20 minutes

Beetroot and orange soup

Beetroot and orange soup

5 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.