Red Lentil Dal Soup
with Mango Chutney Toasties
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.
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
Soup
Toasties
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
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.
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
Soup
Toasties
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