Spicy red lentil soup with cheese chapatis

Spicy red lentil soup with cheese chapatis

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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

Give your lentils some kick with this spicy recipe, which costs well under a pound per serving

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
487
protein
25g
carbs
64g
fat
17g
saturates
5g
fibre
4g
sugar
8g
salt
4.14g

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 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 onions, thinly sliced
  • juice ½ lemon

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Method

  1. 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.
  2. 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.
  3. Stir the lemon juice into the soup, ladle into 4 bowls and serve with a couple of the cheesy chapati wedges on the side.

Recipe from Good Food magazine, December 2010

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Comments

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jweg1210's picture
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I made the curry variant of this suggested in the magazine using only half the stock and a pile of spinach. My husband ate it with only a slight look of disgust, and I really enjoyed. The cheesey chapatis were delicious, and although I was dubious about cheese and curry, made an interesting change to the usual rice/naan.

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