Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
3546 / 848
Fats (g)
39.9
of which saturated (g)
24.1
Carbohydrates (g)
93
of which sugars (g)
22.7
Fibers (g)
12.5
Proteins (g)
41.9
Salt (g)
3.7
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Peel and finely chop the onion. Roughly chop the cherry tomatoes. Finely chop the coriander stems, reserve the leaves.
2 Sweat
Heat a large pan with the ghee over a medium-low heat. Once hot, add the onion with a pinch of salt and cook for 4 min until soft. Once soft, add the garlicgingerpaste, garammasala, smokedpaprika, turmeric, cumin and cayenne(spicy!). Cook for 30 sec further.
3 Simmer
Add the coriander stems, tomatoes, lentils, stockcube and water and simmer, covered, for 35 min. Stir occasionally. After 35 min, add the creamcheese.
4 Make toasties
Meanwhile, mix the mangochutney with the gratedcheddar and mozzarella. Sandwich the cheese mixture in between the sourdoughslices.
5 Fry toasties
Heat a drizzle of oil in a pan over a medium heat. Add the cheese sandwiches and place a smaller pan directly on top of them. Place a heavy weight (e.g. several cans) onto the smaller pan and fry for 2-3 min per side until golden.
6 Serve
Serve the toasties, immediately, alongside the dal soup. Garnish with the reserved coriander leaves.