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Curried lentil soup with cheese naan bread
Curried lentil soup with cheese naan bread
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Spicy lentil soup: warming and delicious for cool weather. Feel souper!
Ingredients:
  • 18.40 gm vegetable oil
  • 1 Spanish onion, finely chopped
  • 3 cloves garlic, peeled, sliced lengthways
  • 2 long green chillies, halved lengthways
  • 2.50 gm mild Indian curry powder
  • 1 tsp ground turmeric
  • 1 cinnamon stick
  • 1 tomato, coarsely chopped
  • 2 carrots, coarsely chopped
  • 2 stalks celery, coarsely chopped (including leaves)
  • 200g lentils
  • 500ml chicken stock
  • 8 small (or 4 large) naan breads
  • 120g tasty cheese
  • 62.50 ml Greek Style Yoghurt
  • Coriander leaves, to serve
Instructions:
  • In a large saucepan over medium heat, gently sauté onion, garlic, and chillies in oil until soft, for about 3-4 minutes. Sprinkle in curry powder, turmeric, and cinnamon. Stir and cook for another minute.
  • Sauté tomatoes, carrots, and celery in a pan for 5 minutes. Pour in lentils, stock, and 3 cups of water. Bring to a boil, then simmer for 30 minutes until lentils are tender and soup thickens.
  • Preheat your oven to 180°C. Place naan on a large oven tray and generously sprinkle with grated cheese. Bake for 10 minutes or until the cheese is melted and golden. Serve the soup topped with yogurt and fresh coriander alongside the cheesy naan.

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