Kitchen Sanctuary · by Nicky Corbishley
Lentil & Red Pepper Sauce Recipe
NUTRITION · PER SERVING35M COOK
CAL 7%·PRO 10%
CARBS 17G47% OF CAL
3G FIBER0G ADDED4G INTRINSIC11G OTHER4G TOTAL SUGAR
FAT 7G43% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A blended sauce of lentils and roasted red peppers with crème fraîche. Serve over pasta, use as a curry base, or drizzle over protein.
condimentbeans🥄 saucepan🌀 blenderdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 onion (peeled and chopped)
- 2 red bell peppers (deseeded and chopped)
- 2 cloves garlic (peeled and minced)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 100 g (1/2 cup) red lentils
- 480 ml (2 cups) vegetable stock
- 2 tablespoons crème fraiche
At a glance
PER SERVING · TIME 35M
CAL 7%·PRO 10%
CARBS 17G47% OF CAL
3G FIBER0G ADDED4G INTRINSIC11G OTHER4G TOTAL SUGAR
FAT 7G43% OF CAL
2G SAT5G 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
- 25m
- Sodium
- 415mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 249mg
- Calcium
- 22mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 415MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.