Name: Spicy Lentil Soup with Curry Pinwheel Rolls Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian-inspired
Ingredients: 2 tbsp curry paste; 1 onion, chopped; 2 carrots, grated; 140g red lentils; 1 liter hot vegetable stock; 500g pack bread mix; 1 tbsp curry paste; Vegetable oil, for greasing baking sheet

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Introduction

This spicy lentil soup with curry pinwheel rolls is a comforting and flavorful meal perfect for any day. The fragrant curry paste infuses both the soup and the soft, golden rolls, creating a deliciously warming combination that’s simple to prepare.

Three white bowls filled with smooth, orange-colored soup speckled with black pepper on top are placed on a white marbled surface. Near the bowls, there are four cinnamon rolls with golden-brown tops and visible spiral layers of dough and cinnamon filling, some resting on a grey cloth. The overall look is warm and inviting, with a cozy and simple food arrangement. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp curry paste
1 onion, chopped
2 carrots, grated
140g red lentils
1 liter hot vegetable stock
500g pack bread mix
1 tbsp curry paste (for rolls)

Instructions

Step 1: Preheat your oven to 220°C (200°C fan) or gas mark 7. Prepare the bread mix according to the pack instructions, then roll it out into a 30 x 40cm rectangle.
Step 2: Spread 1 tablespoon of curry paste evenly over the dough. Roll it up from the longest edge, like a roly poly, then cut into 8 slices.
Step 3: Place the slices on a lightly oiled baking sheet and bake for 20-25 minutes until golden and cooked through.
Step 4: While the rolls bake, fry 2 tablespoons of curry paste and the chopped onion in a large pan for about 2 minutes until fragrant.
Step 5: Add the grated carrots and red lentils to the pan, stirring to coat with the curry mixture. Cook for another 2 minutes.
Step 6: Pour in the hot vegetable stock and simmer gently for 20 minutes until the lentils are tender.
Step 7: Blend the soup until smooth using a stick blender. Season to taste, then serve alongside the warm curry pinwheel rolls.

Tips & Variations

For a variation, try swapping carrots for grated parsnips and add 1 teaspoon turmeric mixed with 1 tablespoon vegetable oil and 1 tablespoon cumin sprinkled over the bread before rolling for a spiced twist.
Serve the soup with a dollop of yogurt to balance the heat and add creaminess.
If you prefer a chunkier soup, blend only half and stir back in the rest of the cooked lentils.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The curry pinwheel rolls are best eaten fresh but can be frozen before baking; thaw and bake as instructed.

How to Serve

Three white bowls filled with thick, orange soup topped with some black pepper are placed on a white marbled surface. The soup looks smooth and creamy, with a warm color. Next to the bowls, there are four small cinnamon rolls with a light golden-brown crust and dark brown swirls, some with a bit of broken crust on the side. A grey cloth napkin is partially visible under one of the bowls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different lentils for this soup?

Red lentils work best as they cook quickly and break down to create a smooth texture, but you can use brown or green lentils if you cook them longer and adjust the liquid accordingly.

Is it possible to make the bread without a bread mix?

Yes, you can use your favorite homemade or store-bought dough. Just roll it out and spread with curry paste as instructed before rolling and baking.