Spicy lentil soup with curry pinwheel rolls

Spicy lentil soup with curry pinwheel rolls

Warm up a winter evening with this spicy and flavoursome curried soup

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 25 mins

Method

  1. Heat oven to 220C/200C fan/gas 7. For the rolls, make up the bread mix following pack instructions, then roll out to a 30 x 40cm rectangle. Spread over the curry paste, then roll up, starting with the longest edge, like a roly poly. Cut into 8 slices and transfer to a lightly oiled baking sheet. Bake for 20-25 mins or until golden and cooked through.
  2. Meanwhile, make the soup. Fry the curry paste and onion in a large pan for 2 mins until fragrant. Stir in the carrots and lentils and mix to coat in the curry paste. Cook for 2 mins, then pour in the stock and simmer for 20 mins until the lentils are tender. Whizz with a stick blender until smooth, add some seasoning and serve with the curry pinwheels.
Try

Spicy parsnip soup with cumin bread for 4

Make up the bread mix as above. Mix 1 tbsp cumin with 1 tbsp vegetable oil and 1 tsp turmeric, then spread over the dough and cut and cook as above. Make the soup as above but replace the carrot with 3 parsnips, grated. Serve with a dollop of yogurt, if you like.

Per serving

535 kcalories, protein 23g, carbohydrate 99g, fat 8 g, saturated fat 10g, fibre 11g, sugar 11g, salt 3.96 g

Recipe from Good Food magazine, October 2011.

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Latest comments and suggestions

  • Binder photo magsf

    03 October 2011

    magsf rated and commented on this recipe

    5 stars

    The soup was lovely and much appreciated by all the guests. I used a medium balti paste and increased the quantity slightly because we like heat. I added some chopped coriander just before serving. I didn't make the pinwheels - just served the soup with plain and garlic and coriander naan bread. Will most certainly make this again.

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  • Binder photo dave_mck

    05 October 2011

    dave_mck rated and commented on this recipe

    5 stars

    Didn't make the pinwheels either but the recipe works well and is extremely easy.

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  • Binder photo Maternal Fugg

    05 October 2011

    Maternal Fugg commented on this recipe

    Hmm this looks tasty - will definitely make the pinwheels - i do a similar thing with puff pastry, marmite and grated cheddar.

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  • Binder photo Beth

    09 October 2011

    Beth rated and commented on this recipe

    4 stars

    Used rogan josh paste, wasn't hot enough for me so would add crushed chillies next time.

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  • Binder photo Susie Q

    24 October 2011

    Susie Q rated and commented on this recipe

    5 stars

    Lovely soup with a really nice taste and texture. I served it with mini naan breads and it went down very welll

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  • Binder photo Frantic Flapjack

    08 November 2011

    Frantic Flapjack rated and commented on this recipe

    3 stars

    I was in a rush making this and didn't cook the onions and carrots down enough. The end result was I couldn't blend it to a smooth consistency. Also, I used a hot curry paste which spoiled the flavour of the other ingredients so all in all a bit of a failure but I would make again using a milder paste and would pay a bit more attention next time! Served with crusty bread.

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  • Binder photo Lizz

    23 November 2011

    Lizz rated and commented on this recipe

    5 stars

    Absolutely delicious! A hit with everyone, have made it 3 times so far. So easy to make, add abit more curry paste if you like it spicier. I haven't bothered to make the rolls, as I'm gluten free and just have it with gluten free bread or rolls. 5 star! I'd be interested to hear any variations on this, I might try some soon.

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  • Binder photo Cupcake

    04 December 2011

    Cupcake rated and commented on this recipe

    5 stars

    Delicious. Very easy to make, I used Tikka paste. Did not make the rolls though. LOVELY.

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  • Binder photo Karen44

    12 January 2012

    Karen44 rated and commented on this recipe

    5 stars

    FANTASTIC soup and so easy to make. All the family loved it, will b e making it again soon.! I did make the bread but I did not use a packet mix. Simply used 250g Strong white flour, 1 tbspn oil, 1 tsp salt 1tsp dried yeast and 150mls of warm water. simply mix together to form a dough, knead for 10 mins, shape the dough as detailed and then leave to prove for 30 mins or until doubled in size. I made 8 rolls. Will double the mixture next time and then freeze half to make it easier in the future. DELICIOUS

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  • Binder photo WebbyK

    24 January 2012

    WebbyK commented on this recipe

    Made the parsnip version as I had some to use up. Beautiful soup, lovely texture and really warming. Not as nice the next day for some reason?!

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  • Binder photo Jollimeme

    14 February 2012

    Jollimeme rated and commented on this recipe

    5 stars

    I do not own a blender so I could not make it smooth but that did not matter as it was still fantastic.

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  • Binder photo Jazz

    20 April 2012

    Jazz rated and commented on this recipe

    5 stars

    Delicious :) I put some milk in to thin it out and make it creamier. So cheap to make too! Will become a regular supper I think!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 25 mins

Ingredients

  • 2 tbsp curry paste
  • 1 onion , chopped
  • 2 carrots , grated
  • 140g red lentils
  • 1l hot vegetable stock

FOR THE CURRY PINWHEEL ROLLS

  • 500g pack bread mix
  • 1 tbsp curry paste
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Per serving

535 kcalories, protein 23g, carbohydrate 99g, fat 8 g, saturated fat 10g, fibre 11g, sugar 11g, salt 3.96 g

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