Spicy red lentil soup with cheese chapatis

Name: Spicy red lentil soup with cheese chapatis
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp vegetable oil; 1 onion, chopped; 2 teaspoons cumin seeds; 2 Tbsps hot curry paste; 250 grams dried red lentils; 2 liters hot vegetable stock; 2 Tbsps mango chutney; 75 grams mature cheddar or vegetarian alternative, grated; 2 spring onions, thinly sliced; 1 juice lemon; 4 chapatis

The recipe Spicy red lentil soup with cheese chapatis can be made in about 50 minutes. This recipe serves 4. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 398 calories, 22g of protein, and 11g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. If you have vegetable stock, lentils, cumin seeds, and a few other ingredients on hand, you can make it. It works well as a budget friendly main course.

Instructions

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 pure in a blender.

Ingredients you will need

Cumin Seeds

Curry Paste

Lentils

Onion

Stock

Soup

Cooking Oil

Equipment you will use

Blender

Frying Pan

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.

Ingredients you will need

Mango Chutney