Spicy lentil soup with curry pinwheel rolls

Spicy lentil soup with curry pinwheel rolls

  • Rating: 5 out of 5.32 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal535
fat8g
saturates10g
carbs99g
sugars11g
fibre11g
protein23g
salt3.96g
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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

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

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    Rating: 5 out of 5.32 ratings
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