Recipes: Spicy lentil soup with curry pinwheel rolls

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

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

  

  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.
  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.

  

  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

source: bbcgoodfood.com