Lentil & Spinach Dhal with Curried Tamarind Onion Grilled Cheese
Tips from the chef
Perfect to use the second portion of your dhal OR double up on the toastie to make enough for you and a friend alongside the whole pot of soup.
Level up your 'soup and sandwich' combo with this deliciously indulgent curried tamarind onion grilled cheese toastie - the perfect partner for our Lentil & Spinach Dhal.
Ingredients
Soup
- 1 Tideford Lentil & Spinach Dhal
Curried Tamarind Onions
- Oil
- Red onions
- Cumin
- Turmeric
- Chilli powder
- Tamarind paste
- Cider vinegar
Toastie
- Mayonnaise
- Tamarind paste
- Cumin
- Turmeric
- Chilli powder
- Garlic (grated)
- Butter
- Fresh parsley
- Sourdough
- Paneer
- Sliced vegan cheese
Method
Slice the red onions and gently fry them in oil until soft
Make the sauce by combining the mayonnaise, tamarind paste, cumin, turmeric, chilli powder and grated garlic
Add turmeric, chilli powder, tamarind and cider vinegar to the sauteed onions then blend half of the mixture in a food processor
Warm up the Lentil & Spinach Dhal using the instructions on pot
Mix fresh parsley in with softened butter, spread on three sliced of sourdough and fry until golden brown
Add grated paneer to oil in a frying pan, stirring occasionally until brown and crispy
Layer a slice of the toasted bread with half of the mayo, blended onions and chunky onions, then top with sliced cheese. Melt and repeat the process. Then top with crispy paneer and the final slice of toasted bread.
