Give your lentils some kick with this spicy recipe, which costs well under a pound per serving
Prep:10 mins
Serves 4
1 tbsp vegetable oil1 onion, chopped2 tsp cumin seeds2 tbsp hot curry paste250g dried red lentils1 ½l hot vegetable stock4 chapatis2 tbsp mango chutney75g mature cheddar or vegetarian alternative, grated2 spring onions, thinly slicedjuice ½ lemon
STEP 1Heat 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 2Meanwhile, 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 3Stir the lemon juice into the soup, ladle into 4 bowls and serve with a couple of the cheesy chapati wedges on the side.
