How To Make Spicy Lentil Soup with Curry Pinwheel Rolls
A flavorful lentil soup with a spicy kick, served alongside delicious curry pinwheel rolls.
Serves:
Ingredients
- 1 cup red lentils
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp turmeric
- Salt and pepper to taste
- For the curry pinwheel rolls:
- 1 sheet puff pastry
- 2 tbsp curry powder
- 1/2 cup shredded cheese
Instructions
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In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft and fragrant.
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Add the lentils, vegetable broth, cumin, chili powder, turmeric, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the lentils are tender.
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While the soup is simmering, preheat the oven to 400°F (200°C). Roll out the puff pastry sheet and sprinkle with curry powder. Top with shredded cheese.
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Roll up the puff pastry sheet tightly, then slice into 1-inch pinwheels. Place on a baking sheet lined with parchment paper and bake for 15-20 minutes, until golden brown.
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Serve the spicy lentil soup hot, topped with the curry pinwheel rolls.
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 4g
- Cholesterol : 8mg
- Sodium : 800mg
- Total Carbohydrates : 45g
- Dietary Fiber : 10g
- Sugar : 3g
- Protein : 14g
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