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Red Lentil and Red Pepper Soup
- ¼ cup olive oil
- 1 large leek, ends and tough green leaves trimmed, halved lengthwise, and thinly sliced
- 2 red bell peppers, finely chopped (about 2 cups)
- 1 quart chicken stock
- 1 cup dried red lentils
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 203kcal (10%)|
|Total Fat 9g (14%)|
|Saturated Fat 1g (7%)|
|Cholesterol 4mg (1%)|
|Total Carbohydrate 22g|
|Dietary Fiber 3g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|