- 500 g Roast Beef
- 2 Garlic Cloves
- 5 g Butter
- 1 tsp Salt
- 1 tbsp Tomato Paste
- 1 tsp Ground Ginger
- 1 tsp Garam Masala
- 1 tsp Ground Tumeric
- 1 tsp Chilli Powder
- 250 ml White Sauce
- 1 Handful Fresh Coriander
Allow the butter to melt in a thick-bottomed pan on high heat, but without burning.
Sear onions and garlic for ½ minute. Add the tomato paste and cook the sauce for ½ minute more.
Add broth, lentils, tomatoes, chili sauce and salt. Boil the soup covered, on a low heat for 15 minutes or until the lentils are tender.
Cut the toast into cubes of 1½ x 1½ cm. Put the butter in a small baking pan and place it in the oven briefly until the butter is melted.
Cook for 10 mins, at 225 ° in a traditional oven. Turn the bread, garlic and salt into the melted butter and shake the bread in the middle of the oven - toss around occasionally.
Eat the warm, roasted bread with the soup alongside some Greek yogurt and sweet chili sauce. You can add some water if the soup is too thick.