Method
Step 1
Prepare all ingredients as indicated above. Boil the kettle. Mix the chilli in some olive oil, set aside.
Step 2
Drizzle a little olive oil in a frying pan on medium-high heat. Fry the onion for about 5 minutes, stirring occasionally, until softened and translucent. Add the Indian spice six and HALF the garlic, cook for 1 minute. Then add the stock granules, boiling water, potatoes, carrots and lentils and cook with the lid on for 15 minutes, until the potato and lentils are soft. Season with salt and black pepper to taste.
Step 3
Place a frying pan on medium-high heat. Add a big knob of butter to the pan and when the butter has melted and is bubbling slightly, fry the naan bread. Move it around so it doesn’t burn. It should take about 3-4 minutes to turn golden. In the last minute of cooking add the garlic and parsley.
Step 4
Serve the soup topped with the naan croutons and a little spoonful of chilli oil.