This wholesome lentil and red pepper soup with wholemeal pita crisps is tasty, satisfying and healthy.
Red lentils cook down to a sweet, creamy base, blended with onion, red pepper, carrots and vegetable stock, then finished with grated cheddar melted through for a rich, comforting flavour.
This soup is ideal for batch cooking. It freezes and reheats very well, so I usually portion it for quick work lunches. At home, the crunchy wholemeal pita crisps make a lighter alternative to a big slice of bread.
Serving Suggestions
Serve the soup with the wholemeal pita crisps from this recipe, or enjoy it with artisan bread, flatbreads or even oven-baked chips for a satisfying meal.
I’ve been making this recipe for years. It began as a baby puree when my daughter was tiny, and with a couple of extra ingredients it became a full soup for the family.
Back then I made most of my daughter’s food from scratch. One early attempt at store-bought apple puree didn’t go down well — she promptly spat it out — so I kept to homemade options after that.
That simple start turned into this Lentil and Red Pepper Soup with Wholemeal Pita Crisps, which we still make regularly.
It’s the last day of the Easter holidays and the kids are asking for the park, so I’m signing off early. Have a great weekend everyone x
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Lentil and Red Pepper Soup with Wholemeal Pita Crisps
10
30
40
Ingredients
The Soup:
- 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
Pita Chips:
- 1 large wholemeal pita bread gluten free pita if required
- 1.5 tsp olive oil
- Pinch salt
- Pinch pepper
- Pinch paprika
To Serve:
- Extra cheese
- Ground black pepper
- Chopped fresh parsley
Instructions
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Heat the oil in a large saucepan and add the chopped onion. Cook for 5–6 minutes until soft. Add the red pepper and carrots and cook for a couple more minutes.
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Add the red lentils and stir to coat with the oil. Pour in the vegetable stock and bring to the boil, then reduce the heat and simmer for 20 minutes.
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While the soup simmers, make the pita crisps. Preheat the oven to 180°C / 350°F.
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Slice the pita into thin strips and place them on a baking tray. Drizzle with olive oil and sprinkle with salt, pepper and paprika. Toss so the strips are evenly coated.
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Bake for about 5 minutes until golden and crisp. Watch them closely so they don’t burn. Remove and leave to cool on the tray.
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After 20 minutes of cooking, turn off the heat and carefully blend the soup with a hand blender until smooth. If it’s too thick, add a little hot water to loosen it.
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Stir in the grated cheddar, then taste and adjust seasoning with salt and pepper.
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Divide between bowls and top with extra cheese, pita crisps, a grind of black pepper and chopped parsley.
Notes
Pita crisps can be prepared the day before and stored in an airtight container at room temperature.
Nutritional information is per serving and is an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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