Spicy Red Lentil Soup With Cheese Chapatis
Warm up with this comforting and flavorful lentil soup, packed with aromatic spices and served with cheesy chapati sandwiches. The creamy texture of the soup pairs perfectly with the crispy, cheesy sandwiches filled with mango chutney. This dish is a delightful combination of spicy, tangy, and creamy flavors that will surely satisfy your taste buds.
— Constant Cookbook
Ingredients
- 1 tbsp vegetable oil
- 1 onion , chopped
- 2 tsp cumin seeds
- 2 tbsp hot curry paste
- 250g dried red lentils
- 1½l hot vegetable stock
- 4 chapatis
- 2 tbsp mango chutney
- 75g mature cheddar or vegetarian alternative, grated
- 2 spring onions , thinly sliced
- juice ½ lemon
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 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.
Cook Time
40M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 487 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 64 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 4.14 milligram of sodium
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