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Black Lime Lentil Soup-and Cheddar Toastie on a blue cermaic plate
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Black Lime Lentil Soup and Cheddar Toastie

Persian-inspired black lime lentil soup with smoked butter drizzle served with a melted cheddar cheese toastie.
Total Time40 minutes
Servings: 4

Ingredients

Lentil Soup

  • 250g red lentils
  • 1 large onion, chopped fine
  • 1 carrot, grated
  • 2 cloves garlic, crushed
  • 1.2 litres vegetable or chicken stock
  • 2 tsp ground coriander
  • 2 tsp ground black lime
  • 1 tsp turmeric
  • Squeeze of lemon juice

Spiced Butter Garnish

Cheese Toastie

  • 8 slices of sourdough bread
  • Butter for speading
  • 200g mature cheddar cheese

Instructions

  • Washthe lentils under running water to rinse off excess starch.
  • In a medium saucepan, heat a good splash of olive oil over medium heat. Add the chopped onion and a pinch of salt. Fry until soft and golden.
  • Add the grated carrot and minced garlic and cook for a few more minutes until softened.
  • If the mixture looks dry, add another splash of oil. Stir inthe cumin, coriander, and turmeric, and cook for 1–2 minutes until fragrant.
  • Add the red lentils and stock to the pan along with the ground black lime.
  • Bring to a gentle boil, then reduce the heat to low. Coverand simmer for 20 minutes, or until the lentils are soft and the soup has thickened. For a smoother texture, blend the soup completely, or blend half and return it to the pan to keep some texture.
  • Cheese Toastie: While the soup is simmering, prepare the toasties. Butter eight slices of bread, then layer about 50g of cheddar cheese between each pair. Toast in a hot pan or sandwich press until golden brown and the cheese has melted.
  • To finish the soup: Squeeze in some lemon juice, then taste and season with salt and pepper as needed. In a small pan, melt the butter with cumin and smoked paprika until bubbly. Drizzle over each bowl of soup and serve with a cheddar cheese toastie.