Description
This vibrant and comforting Spicy Lentil Soup with Curry Pinwheel Rolls combines hearty red lentils simmered in fragrant curry paste with freshly baked curry-infused rolls. Perfect for a warming lunch or dinner, this dish brings a delightful balance of spices and textures, pairing a smooth, flavorful soup with soft, golden, and slightly spicy bread rolls.
Ingredients
Scale
For the Soup
- 2 tbsp curry paste
- 1 onion, chopped
- 2 carrots, grated
- 140g red lentils
- 1 liter hot vegetable stock
For the Curry Pinwheel Rolls
- 500g pack bread mix
- 1 tbsp curry paste
Instructions
- Preheat the Oven: Set your oven to 220°C (200°C fan) or gas mark 7 to prepare for baking the curry pinwheel rolls.
- Prepare the Curry Pinwheel Rolls Dough: Follow the instructions on the bread mix package to make up the dough. Once ready, roll the dough out into a 30 x 40 cm rectangle.
- Shape the Rolls: Spread 1 tablespoon of curry paste evenly over the dough rectangle. Starting with the longest edge, roll the dough up tightly like a roly-poly. Cut the rolled dough into 8 slices and place them on a lightly oiled baking sheet.
- Bake the Rolls: Bake in the preheated oven for 20-25 minutes or until the rolls are golden brown and cooked through.
- Begin the Soup Base: While the rolls bake, heat a large pan over medium heat and fry 2 tablespoons of curry paste with the chopped onion for 2 minutes, stirring continuously until fragrant.
- Add Vegetables and Lentils: Stir in the grated carrots and red lentils, mixing well to coat them with the curry paste. Cook for an additional 2 minutes.
- Simmer the Soup: Pour in the hot vegetable stock and bring the mixture to a simmer. Cook gently for 20 minutes or until the lentils are tender.
- Blend the Soup: Use a stick blender to whizz the soup until smooth. Season to taste with salt and pepper if desired.
- Serve: Ladle the creamy spicy lentil soup into bowls and serve alongside the freshly baked curry pinwheel rolls for a delicious and satisfying meal.
Notes
- You can substitute the carrots in the soup with grated parsnips for a slightly sweeter, spicy parsnip soup variation.
- For the parsnip variation, add 1 tablespoon cumin, 1 tablespoon vegetable oil, and 1 teaspoon turmeric to the bread dough before rolling.
- Serve the soup with a dollop of yogurt to balance the spices if desired.
- Ensure the vegetable stock is hot before adding to the soup to maintain cooking temperature and speed up the simming process.
- The curry pinwheels are best enjoyed fresh and warm from the oven.
- 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, homemade bread rolls, curry paste recipes, red lentils, warming winter meals, easy curry bread, Indian-inspired soup
