Red Lentil Dal Soup

with Mango Chutney Toasties

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Instructions

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1 Prep

Peel and finely chop the onion. Roughly chop the cherry tomatoes. Finely chop the coriander stems, reserve the leaves. 

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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 garlic ginger pastegaram masalasmoked paprikaturmericcumin and cayenne (spicy!). Cook for 30 sec further. 

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3 Simmer

Add the coriander stems, tomatoeslentilsstock cube and water and simmer, covered, for 35 min. Stir occasionally. After 35 min, add the cream cheese

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4 Make toasties

Meanwhile, mix the mango chutney with the grated cheddar and mozzarella. Sandwich the cheese mixture in between the sourdough slices.

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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. 

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6 Serve

Serve the toasties, immediately, alongside the dal soup. Garnish with the reserved coriander leaves. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Serve the cheese toasties hot, while the cheese is still stringy! Increase the water and cooking time of the dal until you've reached your ideal consistency!

Lentils are packed with fibre, folic acid, and potassium. This makes them excellent promoters of heart health.

Cooking Time: 40 min

Cals 882 · Prot 38 · Carbs 101 · Fat 37

Ingredients

Number of people

Soup

Red onion 1 Piece
Cherry tomatoes 150 Grams
Fresh coriander 15 Grams
Ghee 30 Grams
Salt 0.5 Tsp
Garam masala 5 Grams
Ginger garlic paste 15 Grams
Smoked paprika powder 2 Grams
Turmeric powder 2 Grams
Cumin powder 2 Grams
Cayenne powder 2 Grams
Red lentils 120 Grams
Vegetable stock cube 1 Piece
Water 800 ML
Cream cheese 20 Grams

Toasties

Mango chutney 50 Grams
Grated orange cheddar 60 Grams
Grated mozzarella 60 Grams
Sourdough bread slices 2 Pieces
Vegetable oil 1 Tbsp

Lentils are packed with fibre, folic acid, and potassium. This makes them excellent promoters of heart health.

Cooking Time: 40 min

Cals 882 · Prot 38 · Carbs 101 · Fat 37

Instructions

photo

1 Prep

Peel and finely chop the onion. Roughly chop the cherry tomatoes. Finely chop the coriander stems, reserve the leaves. 

photo

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 garlic ginger pastegaram masalasmoked paprikaturmericcumin and cayenne (spicy!). Cook for 30 sec further. 

photo

3 Simmer

Add the coriander stems, tomatoeslentilsstock cube and water and simmer, covered, for 35 min. Stir occasionally. After 35 min, add the cream cheese

photo

4 Make toasties

Meanwhile, mix the mango chutney with the grated cheddar and mozzarella. Sandwich the cheese mixture in between the sourdough slices.

photo

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. 

photo

6 Serve

Serve the toasties, immediately, alongside the dal soup. Garnish with the reserved coriander leaves. 

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Serve the cheese toasties hot, while the cheese is still stringy! Increase the water and cooking time of the dal until you've reached your ideal consistency!

Ingredients

Number of people

Soup

Red onion 1 Piece
Cherry tomatoes 150 Grams
Fresh coriander 15 Grams
Ghee 30 Grams
Salt 0.5 Tsp
Garam masala 5 Grams
Ginger garlic paste 15 Grams
Smoked paprika powder 2 Grams
Turmeric powder 2 Grams
Cumin powder 2 Grams
Cayenne powder 2 Grams
Red lentils 120 Grams
Vegetable stock cube 1 Piece
Water 800 ML
Cream cheese 20 Grams

Toasties

Mango chutney 50 Grams
Grated orange cheddar 60 Grams
Grated mozzarella 60 Grams
Sourdough bread slices 2 Pieces
Vegetable oil 1 Tbsp
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