Red lentils cooked down until sweet and creamy, blended together with onion, peppers, carrots and stock, then finished off with cheddar cheese – stirred in until melty and perfect. This is a great soup for making in bulk and then taking to work. It freezes and re-heats really well, so I usually split it into portions for a lunch that Chris can grab and take out with him. If you happen to be eating this at home though, the added topping of crunchy wholemeal pita crisps is a great (and less calorific) alternative to that big chunk of bread.
Serving Suggestions
You can serve this delicious soup with the wholemeal pita chips in this recipe or with a nice hunk of fresh artisan bread, some nice flatbreads, or even with a portion of chips, because who doesn’t love soup and chips, maybe that’s just me LOL I’ve been making this soup for about 8 years now – since my daughter was tiny. It started out as a baby puree for her, and I just added a couple of extra ingredients to turn it into a soup for me. I was a bit puree mad back then. I had to go back to work when she was six-months old, so one of my ways of keeping the mummy-guilt in check was to always make her lovely homemade baby food. I think I tried her on one jar of apple puree when she was about 6 months old, and she puked it all up like something from the Exorcist. Sorry, you probably didn’t need to hear that! But that was it, I stuck to the homemade stuff after that. and I’ve been making this Lentil and Red Pepper Soup with Wholemeal Pita Crisps ever since. Speaking of mummy-guilt, it’s the last day of the Easter holidays, and my kids are looking at me pleadingly to take them to the park. Signing off early! Have a great weekend everyone x
More Delicious Soups
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