Spicy lentil soup with curry pin­wheel rolls


Serves 4 Prep 20 mins Cook 25 mins 38p a por­tion 535 kcals, 8g fat, 10g sat. fat, 11g sugar 2 tbsp curry paste 1 onion, chopped 2 car­rots, grated 140g red lentils 1 litre hot veg­etable stock FOR THE CURRY PIN­WHEEL ROLLS 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 pan for 2 mins. 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, sea­son and serve with the rolls.

38p a por­tion

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