Spicy Red Lentil Soup with Cheesy Roti's

3 November 2016

Serves 4

1 Tbspn vegetable oil
1 onion finely chopped
2 tsp cumin seeds
2 tsp hot curry paste
250g Probrands red split lentils
1.5 litres hot vegetable stock
4 Roti’s
2 Tbsp mango chutney
75g cheddar cheese
2 spring onions
Juice of ½ a lemon
Salt and pepper

Heat the oil and add the onion and fry until soft. Add the cumin seeds, curry paste, soaked lentils and vegetable stock. Bring to the boil and simmer gently for 40 minutes. Spread 2 Roti’s with chutney and sprinkle over half the cheese and spring onions - sandwich together and fry in a non stick pan until crisp. Repeat the process with the others and keep warm to one side.
Once the lentils are tender - blend but leave quite chunky. Stir in lemon juice and check seasoning.
Cut the Roti’s into wedges and serve aside the soup.


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