Spicy lentil soup with curry pinwheel rolls
By Good Food
Warm up a winter evening with this spicy and flavoursome curried soup
-
Prep:20 mins
Cook:25 mins
- Easy
Nutrition per serving
-
kcal 535
-
fat 8g
-
saturates 10g
-
carbs 99g
-
sugars 11g
-
fibre 11g
-
protein 23g
-
salt 3.96g
Ingredients
- 2 tbsp curry paste
- 1 onion, chopped
- 2 carrots, grated
- 140g red lentils
- 1l hot vegetable stock
- 500g pack bread mix
- 1 tbsp curry paste
Tip
Spicy parsnip soup with cumin bread for 4Make 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.
Method
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.
