Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (1)
Lentil and Red Pepper Soup with Wholemeal Pita Crisps
NUTRITION · PER SERVING40M COOK
CAL 28%·PRO 45%
CARBS 71G51% OF CAL
12G FIBER49G OTHER10G TOTAL SUGAR
FAT 22G36% OF CAL
9G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty lentil and red pepper soup with crispy pita chips and melted cheese on top. Warm, filling, and satisfying.
mainbritishsoupbeans🥄 saucepan🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 tbsp olive oil
- 1 brown onion (peeled and chopped)
- 1 large red bell pepper (deseeded and chopped)
- 3 carrots (peeled and chopped)
- 100 g red lentils
- 720 ml vegetable stock (use vegetable bouillon for gluten free)
- ¼ tsp salt
- Pinch ground black pepper
- 75 g cheddar cheese, grated
- 1 large wholemeal pita bread (gluten free pita if required)
- 1.5 tsp olive oil
- Pinch salt
- Pinch pepper
- Pinch paprika
- Extra cheese
- Ground black pepper
- Chopped fresh parsley
At a glance
PER SERVING · TIME 40M
CAL 28%·PRO 45%
CARBS 71G51% OF CAL
12G FIBER49G OTHER10G TOTAL SUGAR
FAT 22G36% OF CAL
9G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1537mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 763mg
- Calcium
- 355mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1537MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.