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Lentil Stuffed Pepper Soup

October 20, 2018 By Kaitlin McGinn 16 Comments

Vegan Lentil Stuffed Pepper Soup! This cozy meal combines all the goodness and flavor of stuffed peppers… but in easy, delicious soup form! A healthy, 10-ingredient, one-pot meal.

Bowl of stuffed pepper lentil soup topped with brown rice and parsley

Lentils; tiny but mighty! I’ve proclaimed my love for these little beauties before, but they’re such nutritional powerhouses. Plus so easy to cook and inexpensive. So I’m continuously trying to find new ways to enjoy them.

I’ve made several versions of this soup and this is my favorite. It combines red AND brown lentils (though you could do all of one if desired). I love how the classic stuffed pepper flavor really shines through in the thick, tomatoey broth. Plus it’s fantastic for meal prep and leftovers as it becomes even more flavorful the next day.

Bowl of stuffed pepper lentil soup topped with brown rice and fresh parsley

Feel free to stir in some spinach or kale near the end of cooking for a nice greens boost. (Or even some white beans if you’d like!) For serving, I highly recommend spooning cooked brown rice on top to complete the stuffed pepper ensemble. And if this finds you in the mood for some “real” stuffed pepper goodness, try our favorite Mexican Quinoa Stuffed Peppers! They’re fun, festive, and easy to prepare.

PS – come join The Garden Grazer on Instagram and share a photo if you make this! (Also please leave a review & star rating below if you give it a try – your feedback is always very appreciated. Thank you!)

Bowl of lentil stuffed pepper soup with a spoon
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4.91 from 11 votes

Lentil Stuffed Pepper Soup

All the goodness and flavor of stuffed peppers but in easy, delicious soup form! This 10-ingredient Stuffed Pepper Lentil Soup is a healthy one-pot meal thatโ€™s great for weeknights, meal prep, and leftovers!
Author: Kaitlin – The Garden Grazer
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Category: Main Dish, Soup
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings:6 medium bowls

Ingredients

US Customary – Metric
  • 1 onion
  • 1 large carrot
  • 3 green bell peppers
  • 4 cloves garlic
  • 15 oz. can diced tomatoes
  • 15 oz. can tomato sauce
  • 6 cups vegetable broth
  • 3/4 cup green/brown lentils (uncooked)
  • 3/4 cup red lentils (uncooked)
  • 1 1/2 tsp. smoked paprika
  • Salt to taste

Serving suggestions:

  • Cooked brown rice or quinoa, hot sauce, chopped fresh parsley

Instructions

  • Dice onion, carrot, and bell pepper (core and seeds removed).
  • In a large stockpot over med-high heat, saute onion for about 6-7 minutes. (I use 3 Tbsp. vegetable broth or water for no-oil saute method.)
  • Meanwhile, mince garlic.
  • Add garlic, smoked paprika, carrot, and bell pepper. Stir and saute for 1-2 minutes.
  • Add diced tomatoes with juice, tomato sauce, and vegetable broth. Increase heat to high.
  • Meanwhile, rinse lentils and add to pot. Stir.
  • Bring to a light boil, then decrease heat to med-low, cover, and simmer for about 25-30 minutes or until lentils are cooked through.
  • Salt to taste. Serve as is or with cooked rice, quinoa, hot sauce, fresh parsley, etc.

Notes

Feel free to use 1.5 cups all brown or 1.5 cups all red lentils if desired. (If using all red lentils, you can decrease the cook time to about 15-20 minutes.)
If youโ€™re not a fan of smoked paprika, or would like to change up the flavor profile, try Italian seasoning (or basil/oregano) in place of smoked paprika.

Nutrition Per Serving (estimate)

Calories: 254kcal | Carbohydrates: 48g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Potassium: 1065mg | Fiber: 20g | Sugar: 11g | Vitamin A: 3436IU | Vitamin C: 64mg | Calcium: 80mg | Iron: 6mg
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
Photo collage of lentil stuffed pepper soup

Enjoying this Lentil Stuffed Pepper Soup? Feel free to check out the full “Vegan Soup” recipe archives on the site for more plant-based inspiration! (Or this other simple but delicious Lentil Vegetable Soup.)

Filed Under: Gluten-Free, Main Dish, Recipe, Soup, Vegan, WFPBNO Tagged With: autumn, bell pepper, comfort food, garlic, lentils, one pot, plant protein, red lentil, smoked paprika, stuffed peppers, take-along lunch, tomato, weeknight, winter

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Reader Interactions

Comments

  1. Casey

    February 19, 2019 at 3:31 pm

    This was fantastic! I served it with a scoop of rice in it!

    Reply
    • Kaitlin McGinn

      February 24, 2019 at 2:32 pm

      So great to hear that Casey!! Appreciate you coming back to let me know ๐Ÿ™‚ Have a beautiful week!

      Reply
  2. Kelly

    April 11, 2019 at 12:30 pm

    This was delightful! I made it last night for dinner and am enjoying a bowl for lunch today! I had a “90 second brown rice and quinoa” pouch from Costco I added to the soup at the end of the cooking time instead of adding rice on top. I topped the soup with some vegan sour cream and some crunched up tortilla chips. It was delicious and super easy!5 stars

    Reply
    • Kaitlin McGinn

      April 15, 2019 at 11:09 am

      Hi Kelly! YAY! So glad you gave it a try and enjoyed – I agree, I LOVE the leftovers! Thanks so much for coming back to rate it and leave such a sweet comment ๐Ÿ™‚ Wishing you a lovely week! -Kaitlin

      Reply
  3. Christina

    October 14, 2019 at 5:33 am

    Meal prepping isnโ€™t the best strategy for my family because we tend to let leftovers sit. Not this soup! Making it again this month and can hardly wait. Perfect over rice.5 stars

    Reply
    • Kaitlin McGinn

      October 21, 2019 at 10:23 am

      YAY! So awesome to hear you guys are enjoying this Christina! Thanks so much for the very kind feedback and rating ๐Ÿ™‚ Hope you enjoy it just as much when you make it again! Have a beautiful week! -Kaitlin

      Reply
  4. sheri

    November 2, 2019 at 11:32 am

    Made today! Delicious and hearty! I only had 3/4 lentils on hand so I made Farro and stirred it in my bowl after the soup was cooked. The hubby said “this is a keeper!”5 stars

    Reply
    • Kaitlin McGinn

      November 2, 2019 at 11:45 am

      So fantastic to hear that Sheri! Love your adaption with the added farro – smart! Thanks so much for leaving a comment & recipe rating, very appreciated ๐Ÿ™‚ Wishing you both a lovely weekend! -Kaitlin

      Reply
  5. Annie

    February 23, 2020 at 11:13 am

    Such a great recipe! I added the Italian seasonings to it. Wonderful. Making it again today. The pepper flavor reminded me of my favorite canned soup growing up. Chicken Gumbo. So today I’ll add some okra. Thanks for sharing your delicious colorful recipes, Kaitlin!5 stars

    Reply
    • Kaitlin McGinn

      February 27, 2020 at 1:16 pm

      Hi Annie! YAY – so great to hear you gave this a try and enjoyed with your Italian seasonings! ๐Ÿ™‚ I also never thought to add okra, what a wonderful idea! Thank you so much for sharing your feedback and recipe rating – very appreciated! Wishing you a beautiful rest of the week! -Kaitlin

      Reply
  6. Rakka

    April 9, 2020 at 10:37 am

    Wonderful! I used up my tikka masala sauce instead of the tomato sauce and followed everything else in the recipe and it turned out so flavourful. Thanks Kaitlin McGinn!5 stars

    Reply
    • Kaitlin McGinn

      April 15, 2020 at 12:13 pm

      That sounds like an amazing substitution! Thanks so much for sharing!! Thrilled you enjoyed ๐Ÿ™‚

      Reply
  7. Judeen

    October 25, 2020 at 11:40 am

    One of my favorite soup recipes. Make often, tasty deluxe!

    Reply
    • Kaitlin McGinn

      November 9, 2020 at 12:48 pm

      Woo! So wonderful to hear that, Judeen ๐Ÿ™‚ Thank you for giving the recipe a try and sharing your kind feedback. Wishing you a beautiful week! -Kaitlin

      Reply
  8. Jen

    January 28, 2021 at 11:34 am

    This recipe is so freakinโ€™ good! I did make it with 2 green 1 red pepper bc thatโ€™s what I had on hand. I HIGHLY recommend!! Thank you for creating it! ๐Ÿ’—

    Ps. I added a lil sriracha on top ๐Ÿ™‚5 stars

    Reply
    • Kaitlin McGinn

      January 28, 2021 at 12:36 pm

      Yay Jen! So glad you hear you enjoyed – love the sriracha on top! Thanks so much for giving it a try and sharing your very kind feedback ๐Ÿ™‚ Wishing you a beautiful rest of the week! -Kaitlin

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me โ†’

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