Home
Recipes
Fat conscious

Almond custard tarts

12 minutes

Braai recipes

Curry marinated chicken and brinjal kebabs

10 minutes

Warm brinjal salad

Lamb steaks in pita breads

15 minutes

Vegan recipes

Warm roast beetroot salad with Parmesan

40 minutes

Fish recipes

Baked hake with crisp pancetta and anchovies

15 to 20 minutes

Asian recipes

Japanese mushroom pancakes with plum dipping sauce

Pork and butter bean goulash

20 - 25 minutes

Citrus recipes

Lemony roasted baby marrows

25–30 minutes

Cauliflower recipes

Cauliflower with anchovy and olives

10 minutes

Smashed avocado and chorizo-topped French loaf

2 minutes

Chilli recipes

Red lentil and chilli broth

20 - 25 minutes

80 of 131

Red lentil and chilli broth

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 - 25 minutes

Ingredients

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

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.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Almond custard tarts

Curry marinated chicken and brinjal kebabs

Warm brinjal salad

Lamb steaks in pita breads

Warm roast beetroot salad with Parmesan

Baked hake with crisp pancetta and anchovies

Japanese mushroom pancakes with plum dipping sauce

Pork and butter bean goulash

Lemony roasted baby marrows

Cauliflower with anchovy and olives

Smashed avocado and chorizo-topped French loaf

Red lentil and chilli broth

Red lentil and chilli broth

Ingredients

Method