October 20, 2018

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 that's great for weeknights, meal prep, and leftovers! (Vegan, gluten-free, oil-free)




Lentils; tiny but mighty! I've proclaimed my love for these little beauties before, but they're such nutritional powerhouses and so easy to cook (not to mention 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 one. It has a combination of red + brown lentils (though you could do all of one if desired) and I love how the classic stuffed pepper flavor really shines through in the thick, tomatoey broth. (Plus it's GREAT for meal prep and leftovers as it becomes even more flavorful the next day!)


Feel free to stir in some spinach or kale near the end of cooking for a boost of greens, or even some white beans if you'd like. For serving, I highly recommend spooning cooked brown rice (or quinoa) 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 pic if you make this! I absolutely love seeing your recreations.


Vegan, gluten-free, oil-free
Serves about 6

Ingredients
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 brown lentils, uncooked
3/4 cup red lentils, uncooked
1 1/2 tsp. smoked paprika
Salt to taste
Optional: spinach, zucchini, white beans, Italian seasoning (or basil/oregano) instead of smoked paprika
Serving suggestions: cooked brown rice or quinoa, hot sauce, chopped fresh parsley

Directions
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 1/2 cups all brown or red lentils if desired. (If using all red lentils, you can decrease the cook time to about 15-20 minutes.)
If you'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.

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More lentil lovin'
Lentil Taco Soup (so good!)


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