Spicy red lentil soup with cheese chapatis

30-60 minutes 4 servings 600 kcal or less budget chapati chapatis cheap cumin seed cumin seeds curry paste dhal easy lentils low-cost recipes mains mango chutney red lentil red lentils soup vegetarian

N/A

Source

Ingredients

1 tbsp vegetable oil

1 onion , chopped

2 tsp cumin seeds

2 tbsp hot curry paste

250g dried red lentils

1 ½l hot vegetable stock

4 chapatis

2 tbsp mango chutney

75g mature cheddar or vegetarian alternative, grated

2 spring onions , thinly sliced

juice ½ lemon

Method

Heat the oil in a large pan. Cook the onion and cumin seeds for 5 mins until the onion is softened and golden. Stir in the curry paste, lentils and stock, bring to the boil, then simmer for 30 mins until very tender. Leave the soup textured or, if you prefer, whizz to a smooth purée in a blender.

Meanwhile, spread 2 chapatis with the mango chutney, sprinkle over the cheese and spring onions, then top with the remaining chapatis. Cook in a large non-stick frying pan, one sandwich at a time, for 3-4 mins on each side until golden brown and melting inside. Cut each sandwich into wedges.

Stir the lemon juice into the soup, ladle into 4 bowls and serve with a couple of the cheesy chapati wedges on the side.