Heat the oil in a large pan. Cook the
onion and cumin seeds for 5 mins until
the onion is softened and golden. Stir
in the curry paste, lentils and stock,
bring to the boil, then simmer for
30 mins until very tender. Leave the
soup textured or, if you prefer, whizz
to a smooth purée in a blender.
Meanwhile, spread 2 chapatis with
the mango chutney, sprinkle over the
cheese and spring onions, then top with
the remaining chapatis. Cook in a large
non-stick frying pan, one sandwich
at a time, for 3-4 mins on each side
until golden brown and melting inside.
Cut each sandwich into wedges.
Stir the lemon juice into the
soup, ladle into 4 bowls and serve
with a couple of the cheesy chapati
wedges on the side.