Saturday, November 30, 2013

Recipe: Indian Lentil and Vegetable Soup with Leerdammer chapattis

This sounds like a really odd fusion of flavours- Indian lentils and spices combined with Dutch style cheese, but it works trust me. This is more of my recipe work as a brand ambassador for Bel Cheese- I've been asked to write wintery recipes, and I have decided to try and make them as interesting as possible. These leerdammer and mango chutney chapattis are good with any sort of Indian dahl/soup, and nice as a side dish for Indian curry dishes too.
Indian lentil and vegetable soup with Leerdammer chapattis (serves 4)
2 tbsp olive oil
1 white onion, diced
1 celery stick, diced
1 carrot, peeled and diced
2 garlic cloves, crushed
1 tbsp garam masala
1 tbsp ground cumin
1 tbsp ground coriander
300g red split lentils
1.5 litres vegetable stock
Salt and pepper to taste
Fresh coriander to garnish
8 chapattis
240g finely grated Leerdamer
8 tbsp mango chutney

1. Sautee the onion, celery, carrot and garlic in the olive oil in a large saucepan, covered, for 10 minutes stirring occasionally. Add the spices and cook for a further 2 minutes.
2. Add the lentils and vegetable stock, and cook on a medium heat, stirring occasionally for 30 minutes.
3. Lay the chapattis out and spread each one with mango chutney evenly. Sprinkle Leerdamer cheese evenly over 4 of the chapattis. Top with the other 4 chapattis, and press down firmly (to prevent all the Leerdamer from melting out of them.)
4. Once the soup is ready, heat up a large frying pan onto high heat. Fry the chapattis one by one, for 1 minute each side (so that the cheese inside melts and the outside of the chapatti becomes slightly charred). Quarter the chapattis and serve with the hot soup.

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