Spicy Lentil Soup With Curry Pinwheel Rolls
This recipe combines the aromatic flavors of curry paste with the hearty goodness of lentil soup, paired perfectly with golden, fragrant curry pinwheels. A delightful and comforting meal that will warm you up from the inside out.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
25M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 535 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 99 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 11 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 3.96 milligram of sodium
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