Spicy lentil soup with curry pinwheel rolls
Warm up a winter evening with this spicy and flavoursome curried soup
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 25 mins
- 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.
- 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.
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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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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
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
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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