Spicy Lentil Soup with Curry Pinwheel Rolls Recipe

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.

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

1. 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.
2. 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.
3. Step 3: Place the slices on a lightly oiled baking sheet and bake for 20-25 minutes until golden and cooked through.
4. 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.
5. Step 5: Add the grated carrots and red lentils to the pan, stirring to coat with the curry mixture. Cook for another 2 minutes.
6. Step 6: Pour in the hot vegetable stock and simmer gently for 20 minutes until the lentils are tender.
7. 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

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.

Spicy Lentil Soup with Curry Pinwheel Rolls Recipe

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★★★★★

4.6 from 147 reviews

• Author: Jake
• Total Time: 1 hour
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Spicy Lentil Soup served with Curry Pinwheel Rolls is a vibrant, comforting meal packed with warming spices. The creamy red lentil soup is infused with curry paste and fresh vegetables, perfectly complemented by soft, flavorful bread rolls swirled with curry paste and baked golden. Ideal for a cozy lunch or dinner that satisfies with nutrition and robust flavors.

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Ingredients

Scale 1x2x3x

Soup Ingredients

• 2 tbsp curry paste
• 1 onion, chopped
• 2 carrots, grated
• 140g red lentils
• 1 liter hot vegetable stock

Rolls Ingredients

• 500g pack bread mix
• 1 tbsp curry paste
• Vegetable oil, for greasing baking sheet

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Instructions

1. Prepare the curry pinwheel rolls: Preheat the oven to 220°C (200°C fan)/gas mark 7. Follow the bread mix packet instructions to prepare the dough. Roll out the dough into a 30 x 40 cm rectangle on a lightly floured surface.
2. Spread curry paste and shape rolls: Evenly spread 1 tablespoon of curry paste over the rolled-out dough. Starting from the longest edge, roll the dough tightly into a log (like a roly-poly).
3. Slice and bake rolls: Cut the rolled dough into 8 equal slices and place them cut side down onto a lightly oiled baking sheet. Bake in the preheated oven for 20-25 minutes until the rolls are golden brown and cooked through.
4. Make the lentil soup base: While the rolls bake, heat a large pan over medium heat and add 2 tablespoons of curry paste and the chopped onion. Fry gently for 2 minutes until fragrant.
5. Add carrots and lentils: Stir in the grated carrots and red lentils, mixing well with the curry paste and onion mixture. Cook for a further 2 minutes to develop flavor.
6. Simmer soup: Pour in the hot vegetable stock and bring to a simmer. Let it cook gently for 20 minutes until the lentils are soft and tender.
7. Blend soup and season: Using a stick blender, blend the soup until smooth and creamy. Season with salt and pepper to taste.
8. Serve: Ladle the soup into bowls and serve alongside the warm curry pinwheel rolls for a delightful meal.

Notes

• You can replace the carrots with parsnips for a sweeter flavor variation.
• Serve the soup with a dollop of yogurt for extra creaminess if desired.
• Make sure to keep an eye on the rolls in the oven to avoid over-baking.
• This recipe serves 4 people.
• The bread dough can be substituted with your favorite pre-made bread dough if preferred.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup and Bread
• Method: Baking and Stovetop
• Cuisine: Indian-inspired

Keywords: spicy lentil soup, curry pinwheel rolls, vegetarian soup, Indian-inspired soup, homemade bread, curry paste recipe