Curried lentil soup with cheese naan bread
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How to make Curried lentil soup with cheese naan bread
Yield = 4Prep time: 0:15
Cook time: 0:40
Total time: 0:55
Ingredients
- 1 tablespoon vegetable oil
- 1 Spanish onion, finely chopped
- 3 cloves garlic, peeled, sliced lengthways
- 2 long green chillies, halved lengthways
- 1 teaspoon mild Indian curry powder
- 1 teaspoon ground turmeric
- 1 cinnamon stick
- 1 tomato, coarsely chopped
- 2 carrots, coarsely chopped
- 2 stalks celery, coarsely chopped (including leaves)
- 1 cup (200g) brown lentils
- 2 cups (500ml) Massel chicken style liquid stock
- 8 small (or 4 large) naan breads
- 1 cup (120g) tasty Cheese
- 1/4 cup Greek Style Yoghurt
- Coriander leaves, to serve
Method
- Step 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.
- Step 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.
- Step 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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