- 1 tbsp vegetable oil
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tsp cumin seeds
- 2 tbsp hot curry paste
- 250g dried red lentils
- 1½ l hot vegetable stock
- 4 chapatis
- 2 tbsp mango chutney
- 75g mature cheddar or vegetarian alternative, grated
- 2 spring onion, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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.
Make a curry
Cook the lentils as above, but use only 1 litre stock. Stir in a 250g bag spinach leaves about 5 mins before the end of cooking time. Serve with basmati rice, poppadums and mango chutney.