• STEP 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.

  • STEP 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.

  • STEP 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.


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.

Recipe from Good Food magazine, December 2010

Goes well with


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