Spicy lentil soup with curry pinwheel rolls

Warm up a winter evening with this spicy and flavoursome curried soup

  • Prep:20 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 535
  • fat 8g
  • saturates 10g
  • carbs 99g
  • sugars 11g
  • fibre 11g
  • protein 23g
  • salt 3.96g


  • 2 tbsp curry paste
  • 1 onion, chopped
  • 2 carrots, grated
  • 140g red lentils
  • 1l hot vegetable stock
  • 500g pack bread mix
  • 1 tbsp curry paste


Spicy parsnip soup with cumin bread for 4
Make up the bread mix as above. Mix 1 tbsp cumin with 1 tbsp vegetable oil and 1 tsp turmeric, then spread over the dough and cut and cook as above. Make the soup as above but replace the carrot with 3 parsnips, grated. Serve with a dollop of yogurt, if you like.


  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 large pan for 2 mins until fragrant. 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, add some seasoning and serve with the curry pinwheels.

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