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Tikka Red Lentil Soup and Mango Chutney Onion Cheese Toasties

Tikka Red Lentil Soup and Mango Chutney Onion Cheese Toasties
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Tikka Red Lentil Soup and Mango Chutney Onion Cheese Toasties combine a creamy, spiced red lentil soup with crispy, melty cheese toasties enhanced by sweet mango chutney and caramelized onions. This comforting fusion meal balances bold Indian spices with sweet and tangy flavors, perfect for a cozy lunch or dinner that is nutritious, flavorful, and easy to prepare.

Ingredients

Scale

For the Tikka Red Lentil Soup

  • 1 cup red lentils, rinsed
  • 1 tablespoon tikka spice blend (cumin, coriander, garam masala)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 4 cups vegetable broth
  • 1 tablespoon oil (vegetable or olive)
  • 1 tablespoon lemon juice
  • Fresh cilantro for garnish

For the Mango Chutney Onion Cheese Toasties

  • Thick slices of rustic or sourdough bread (4 slices)
  • 1 large onion, sliced
  • 2 tablespoons mango chutney
  • 4 oz sharp cheddar or mature gouda cheese, sliced or grated
  • Butter or oil for grilling

Instructions

  1. Prepare the lentil soup base: Heat a splash of oil in a large pot over medium heat. Sauté finely chopped onions, garlic, and ginger until fragrant and softened, about 5 minutes. Stir in the tikka spice blend and toast lightly to unlock their aromas for about 1 minute.
  2. Cook the lentils: Add rinsed red lentils and vegetable broth to the pot. Bring to a simmer and cook uncovered until lentils are tender and starting to break down, approximately 20 minutes.
  3. Blend and finish the soup: Use an immersion blender to puree the soup until creamy and smooth. Stir in lemon juice and season with salt and additional spices to taste. Garnish with fresh cilantro just before serving.
  4. Prepare the onion cheese filling: Slowly caramelize sliced onions in a pan over low heat with a little oil or butter until golden brown and sweet, about 20-25 minutes. Combine the caramelized onions with mango chutney.
  5. Assemble and grill the toasties: Spread the onion and mango chutney mixture generously on bread slices, layer with cheese, and top with another slice of bread. Butter the outside of the sandwich. Cook in a buttered skillet or panini press over medium heat until the bread is crisp and golden and the cheese is melted, about 3-4 minutes per side. Serve hot with the lentil soup.

Notes

  • Cook lentils thoroughly to achieve a silky soup texture.
  • Toast spices to release essential oils and deepen flavor.
  • Use sturdy bread to prevent sogginess from the filling.
  • Caramelize onions slowly for maximum sweetness.
  • Don’t skip lemon juice for brightening the soup.
  • Serve toasties immediately for best melty cheese texture.

Nutrition

Keywords: Tikka lentil soup, red lentils, mango chutney toasties, onion cheese toasties, Indian-inspired comfort food, vegetarian soup, spicy lentil soup, grilled cheese with chutney

Find it online: https://recipesemilly.com/tikka-red-lentil-soup-and-mango-chutney-onion-cheese-toasties/