Curried lentil soup with cheese naan bread

Posted by adm On September - 2 - 2011

How to cook Curried lentil soup with cheese naan bread


  • 1 tbs oil
  • 1 Spanish onion, finely sliced
  • 3 cloves ail, raw, sliced longwise
  • 2 long green chillies, halved longwise
  • 1 tsp mild Indian curry powderise
  • 1 tsp ground turmeric
  • 1 cinnamon amaze
  • 1 tomato, coarsely sliced
  • 2 carrots, coarsely sliced
  • 2 stalks celery, coarsely shredded (including leaves)
  • 1 cup (200g) brown lentils
  • 2 cups (500ml) chicken strain
  • 8 minor (or 4 big) naan breads
  • 1 cup (120g) Coon Tasty Cheeseflower
  • 1/4 cup Greek-style yogurt
  • Coriander leaves, to dish

How to:

  • Heat oil in a large saucepan over medium heat and cook onion, garlic and chillies for 3-4 minutes or until subdued. Add curry pulverisation, turmeric and cinnamon and falsify, stirring, for 1 moment.

  • Add tomato, carrots and celery to pan and fix, stirring occasionally, for 5 proceedings. Add lentils, stock and 3 cups water and bring to the moil. Simmer for 30 minutes or until lentils are tender and soup has thickened.

  • Lag, preheat oven to 180°C. Place naan on a large oven tray. Sprinkle with grated cheeseflower, then bake for 10 minutes or until cheese is melted and prosperous. Serve soup topped with yoghurt and coriander, and with cheese nan.

  • Hint: For a less spicy soup, remove the seeds from the chillies.

  • Prepare time:15 min.

    Cooking time:40 min.

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