Red Lentil and Tomato Soup with Grilled Cheese Naan Dippers

Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes.

Add minced garlic and grated ginger to the pot and cook for another minute until fragrant.

Stir in turmeric powder, cumin powder, and garam masala. Cook for 30 seconds, stirring constantly, until fragrant.

Add the rinsed red lentils, diced tomatoes (with their juice), and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.

While the soup simmers, prepare the grilled cheese naan dippers. Spread softened butter on one side of each naan bread.

Sprinkle shredded cheddar cheese evenly over the unbuttered side of two pieces of naan. Top with the remaining two pieces of naan, butter-side up.

Heat a griddle or large pan over medium heat. Place the naan sandwiches on the griddle and cook for 2-3 minutes per side, or until golden brown and the cheese is melted and gooey.

Remove the grilled cheese naan from the griddle and let them cool slightly before cutting them into strips or triangles for dipping.

Once the soup is ready, season with salt and black pepper to taste. Stir in lemon juice, if using. Ladle the soup into bowls and garnish with fresh cilantro, if desired.

Serve the red lentil and tomato soup hot with the grilled cheese naan dippers on the side.