Spicy red lentil soup with cheesy bread

INGREDIENTS

• 1 tbsp vegetable oil
• 1 onion
• 2 tsp cumin seeds
• 2 tbsp curry paste
• 9 oz red lentils
• 6 cups vegetable broth
• 4 chapatis
• 2 tbsp mango chutney
• 3 oz cheddar cheese
• 2 spring onions
• 1 half lemon

TOOLS

• 1 spatula
• 1 bowl
• 1 board
• 1 pan
• 1 knife
• 1 grater
• 1 squeezer
• 1 wooden spoon
• 1 non-stick frying pan
• 1 saucepan
• 1 lid

Cut chapatis in half.

Peel and chop an onion.

Squeeze lemon with a squeezer.

Chop spring onions.

Shred cheddar cheese with a grater.

Heat vegetable broth in a pan for 4 minutes, then turn off the heat.

Heat vegetable oil in a saucepan. Add onions and cumin seeds, then cook for 5 minutes. Stir in curry paste, red lentils, and hot vegetable broth with a wooden spoon. Cover the saucepan with a lid and cook for 30 minutes to get spicy red lentils.

Put half of the chapatis on a board. Add mango chutney to the chapatis, spring onions, and cheddar cheese, then lay the other half of the chapatis on top to get cheese chapati sandwiches.

Put the cheese chapati sandwich in a non-stick frying pan and cook for 4 minutes.

Flip the cheese chapati sandwich with a spatula.

Cook for 4 more minutes to get crispy cheese chapati sandwiches, then turn off the heat.

Cut the chapatis into slices.

Transfer the spicy red lentils to a bowl topped with lemon juice.

Serve spicy red lentils soup with cheese chapati slices.

It’s ready to be served !