Name: Spicy lentil soup with curry pinwheel rolls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Cuisine: Indian
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

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Spicy lentil soup with curry pinwheel rolls

Spicy lentil soup with curry pinwheel rolls

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.6 out of 5.34 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal535
fat8g
saturates10g
carbs99g
sugars11g
fibre11g
protein23g
salt3.96g

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.

Recipe from Good Food magazine, October 2011

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A star rating of 4.6 out of 5.34 ratings

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