Description
A comforting and flavorful meal combining warm, spiced tikka red lentil soup with sweet and tangy mango chutney onion cheese toasties. This easy-to-make recipe blends the creamy texture of lentils with melty cheddar cheese and caramelized onions on crisp toast, perfect for cozy lunches or dinners that satisfy and warm the soul.
Ingredients
Scale
For the Tikka Red Lentil Soup
- 1 cup red lentils, rinsed
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 2 medium tomatoes, chopped
- 4 cups vegetable broth
- Fresh coriander, chopped (for garnish)
- 1 lime, juiced
- 1–2 tbsp oil (for sautéing)
For the Mango Chutney Onion Cheese Toasties
- 2 large onions, thinly sliced
- 2–3 tbsp mango chutney
- 4–6 slices sturdy bread
- 150g strong melting cheese (e.g., cheddar), grated or sliced
- Butter or oil, for spreading on bread
- Salt, to taste
Instructions
- Prepare the Tikka Red Lentil Soup: Rinse the red lentils thoroughly under cold water. In a large pot, heat oil over medium heat and sauté finely chopped onions, garlic, and ginger until soft and fragrant. Add cumin, coriander, turmeric, and garam masala, and cook for about a minute to release their aromas. Stir in chopped tomatoes and cook until softened. Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer gently for 20-25 minutes until the lentils are tender and the soup thickens. Finish with chopped fresh coriander and a squeeze of lime juice to brighten the flavors.
- Make the Mango Chutney Onion Cheese Filling: While the soup simmers, heat a pan with a little oil and salt. Caramelize the thinly sliced onions slowly over low heat until golden and sweet. Remove from heat and mix the caramelized onions with mango chutney to combine well. Prepare the cheese by grating or slicing.
- Assemble and Cook the Cheese Toasties: Butter one side of each bread slice. On the unbuttered side, spread the mango chutney onion mixture, then top generously with cheese. Cover with another bread slice, butter-side facing out. Grill the sandwich on a pan or sandwich press over medium heat for about 3-4 minutes per side, pressing gently, until the bread is golden brown and the cheese has melted.
- Serve and Enjoy: Serve hot bowls of the tikka red lentil soup alongside the crispy, gooey mango chutney onion cheese toasties. Garnish the soup with fresh coriander, a dollop of yogurt or coconut cream if desired, and a wedge of lime. Optionally sprinkle chili flakes or fresh herbs on the toasties for extra flavor and color.
Notes
- Soak lentils for 15 minutes beforehand to reduce cooking time and improve digestibility.
- Caramelize onions slowly on low heat to avoid burning and bring out natural sweetness.
- Use high-quality or homemade tikka spice blends for the best flavor.
- Press down gently on the toasties while grilling to help the cheese melt evenly.
- If the soup is too thin, simmer a little longer or mash some lentils to reach desired thickness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl soup and 1 toastie
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 20 g
- Cholesterol: 30 mg
Keywords: red lentil soup, tikka spices, mango chutney, cheese toasties, comfort food, vegetarian, easy recipe
