Red Lentil Dal Soup

Name: Red Lentil Dal Soup with Mango Chutney Toasties
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red onion; 150 Grams of Cherry tomatoes; 15 Grams of Fresh coriander; 30 Grams of Ghee; 1 Tsp of Salt; 5 Grams of Garam masala; 15 Grams of Ginger garlic paste; 2 Grams of Smoked paprika powder; 2 Grams of Turmeric powder; 2 Grams of Cumin powder; 2 Grams of Cayenne powder; 120 Grams of Red lentils; 1 Piece of Vegetable stock cube; 800 ML of Water; 20 Grams of Cream cheese; 50 Grams of Mango chutney; 60 Grams of Grated orange cheddar; 60 Grams of Grated mozzarella; 2 Piece of Sourdough bread slices; 1 Tbsp of Vegetable oil

with Mango Chutney Toasties

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

437 Reviews

Cals 848 · Prot 42 · Carbs 93 · Fat 40

Vegetarian

Chef's choice

Family Friendly

Try Hello Chef Now

40 min

Red Lentil Dal Soup with Mango Chutney Toasties

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

437 Reviews

Cals 848 · Prot 42 · Carbs 93 · Fat 40

Vegetarian

Chef's choice

Family Friendly

Try Hello Chef Now

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Ingredients

Number of People:

Soup

Red onion

1 Piece

Cherry tomatoes

150 Grams

Fresh coriander

15 Grams

Ghee 4*

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 15*

1 Piece

Water

800 ML

Cream cheese 4*

20 Grams

Toasties

Mango chutney

50 Grams

Grated orange cheddar 4*

60 Grams

Grated mozzarella 4*

60 Grams

Sourdough bread slices 10*11*

2 Piece

Vegetable oil

1 Tbsp

Allergens

*4 Milk, *15 Celery, *10 Wheat, *11 Gluten

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 garlic ginger paste, garam masala, smoked paprika, turmeric, cumin and cayenne (spicy!). Cook for 30 sec further.

3 Simmer

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

4 Make toasties

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

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.