Red lentil and chilli broth

Red lentil and chilli broth

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  • 4 to 6
  • Easy
  • Dairy free Fat conscious Health conscious Heart friendly
  • 10 minutes
  • 20 - 25 minutes


  • 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

Cooking Instructions

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
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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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