Curried lentil soup with cheese naan bread

Cooking Soups Curried lentil soup with cheese naan bread

A warming and delicious cool weather soup, this spicy lentil soup will leave you feeling souper!.

Lables: Low carb Vegetarian Fish free Peanut free Shellfish free Tree nut free
  1. Heat oil in a large saucepan over medium heat and cook onion, garlic and chillies for 3-4 minutes or until soft. Add curry powder, turmeric and cinnamon and cook, stirring, for 1 minute.
  2. Add tomato, carrots and celery to pan and cook, stirring occasionally, for 5 minutes. Add lentils, stock and 3 cups water and bring to the boil. Simmer for 30 minutes or until lentils are tender and soup has thickened.
  3. Meanwhile, preheat oven to 180°C. Place naan on a large oven tray. Sprinkle with grated cheese, then bake for 10 minutes or until cheese is melted and golden. Serve soup topped with yoghurt and coriander, and with cheese naan.

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1 tbsp vegetable oil
1 Spanish onion, finely chopped
3 cloves garlic, peeled, sliced lengthways
2 long green chillies, halved lengthways
1 tsp mild Indian curry powder
1 tsp ground turmeric
1 cinnamon stick
1 tomato, coarsely chopped
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 cup brown lentils
2 cups chicken stock
8 small naan breads
1 cup tasty Cheese
1/4 cup Tamar Valley Greek Style Yoghurt
Coriander leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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