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