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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 deliver a comforting and flavorful meal combining the warmth of spicy tikka-seasoned red lentils with sweet and tangy mango chutney layered inside melty onion and cheese toasties. This cozy duo is perfect for a wholesome lunch, hearty snack, or fulfilling dinner, featuring bold global flavors balanced with comforting textures.

Ingredients

Scale

For the Red Lentil Soup

  • 1 cup red lentils, rinsed
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon tikka masala spice blend
  • 4 cups vegetable broth
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Fresh coriander leaves (optional, for garnish)

For the Mango Chutney Onion Cheese Toasties

  • 6 thick slices bread (use gluten-free bread if preferred)
  • 1 cup mango chutney
  • 1 large onion, thinly sliced
  • 1–1.5 cups cheese (cheddar, mozzarella, or mild gouda), grated or sliced
  • Butter or dairy-free spread, for toasting

Instructions

  1. Prepare the red lentil soup base: Rinse the red lentils until the water runs clear and set aside. In a large pot, sauté the finely chopped onions, minced garlic, and grated ginger over medium heat until fragrant and golden. Add the tikka masala spice blend and toast for about one minute to release the flavors. Stir in the rinsed lentils and vegetable broth. Bring to a gentle simmer and cook until the lentils are soft and the flavors meld, about 20-25 minutes.
  2. Blend the soup: Use an immersion blender to puree the soup until smooth and velvety. For a chunkier texture, blend only half the soup and stir it back in. Season with salt, pepper, and a splash of lemon juice, adjusting to taste.
  3. Prepare the mango chutney onion cheese filling: Thinly slice the onion and caramelize it slowly in a pan over medium-low heat until soft and sweet. Spread mango chutney evenly on one side of each bread slice. Layer the caramelized onions and cheese on top of the chutney, then cover with another bread slice to form a sandwich.
  4. Toast the sandwiches: Lightly butter the outside of each sandwich. Toast them in a griddle or frying pan over medium heat until the bread is golden brown and crispy, and the cheese has melted thoroughly, about 3-4 minutes per side.
  5. Serve together: Ladle the warm tikka red lentil soup into bowls and serve alongside the hot, melty mango chutney onion cheese toasties. Garnish soup with fresh coriander or a drizzle of yogurt, if desired.

Notes

  • Use red lentils for a creamy texture and quick cooking.
  • Caramelize onions slowly to enhance their natural sweetness, balancing the savory and tangy flavors.
  • Butter the bread lightly to achieve extra crispy and golden toasties.
  • Adjust the amount of tikka masala spice to suit your preferred heat level.
  • Blend the soup partially for a rustic texture that complements the smooth toasties.
  • For a vegan version, substitute dairy cheese with vegan cheese and use coconut or vegetable broth.
  • Add extra vegetables like carrots, spinach, or bell peppers for added nutrition.
  • Freeze soup in portioned containers for up to 3 months; avoid freezing the toasties to preserve texture.

Nutrition

Keywords: tikka, red lentil soup, mango chutney, cheese toasties, comfort food, Indian spices, vegan option, gluten free

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