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. (Gluten-free & oil-free.)
Lentils; tiny but mighty! I have proclaimed my love for them before, but they are such nutritional powerhouses. Plus inexpensive and so easy to cook.
This soup combines both red and brown lentils because I enjoy the combined textures.
The classic stuffed pepper flavor really shines through in the thick, tomato broth.
Plus it is fantastic for meal prep and leftovers as it becomes even more flavorful the next day.
Ingredients for Stuffed Pepper Soup
For this recipe you will need:
- Yellow onion
- Carrot
- Green bell peppers
- Garlic cloves: Or you can substitute dried garlic powder if desired.
- Diced tomatoes: Either regular or fire-roasted tomatoes.
- Tomato sauce
- Vegetable broth
- Green lentils or brown lentils
- Red lentils
- Smoked paprika
Customize
Make it spicy: Stir in cayenne pepper to taste, jalapeno, chipotle in adobo sauce, or use medium fire-roasted diced tomatoes. Or simply top with your favorite hot sauce before serving.
Make it "meaty": Add your favorite vegan beef crumbles in place of some of the lentils.
Serving
For serving, I highly recommend adding cooked brown rice on top of your bowl to complete the stuffed pepper ensemble.
We also like topping it with fresh herbs like parsley or cilantro.
Storing
Store leftovers in an airtight container in the refrigerator. We find they keep for about 4-5 days.
It's great for meal prep, take-along lunches, weeknight dinners, etc.
And if this finds you in the mood for some "real" stuffed pepper goodness, try our favorite Mexican Quinoa Stuffed Peppers!
For more inspiration, also browse all lentil recipes.
Lentil Stuffed Pepper Soup
Ingredients
- 1 yellow 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 medium-high heat, sauté onion for about 6-7 minutes. (I use 3 Tbsp. vegetable broth or water for no-oil sauté method.)
- Meanwhile, mince garlic.
- Add garlic, smoked paprika, carrot, and bell pepper. Stir and sauté for 1-2 minutes.
- Add diced tomatoes with juice, tomato sauce, and vegetable broth. Increase heat to high.
- Meanwhile, rinse & drain lentils. Add to pot and stir.
- Bring to a light boil, then decrease heat to medium-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
Nutrition Per Serving (Estimate)
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Rebecca
Delicious! I substituted 1 Tbsp. Italian seasoning for the smoked paprika and added a few shakes Worcestershire.
Kaitlin
Great additions! Thank you for sharing.
Jen
This recipe is so good! I did make it with 2 green 1 red pepper because that’s what I had on hand. I HIGHLY recommend! Thank you for creating it! PS I added a little sriracha on top.
Kaitlin McGinn
Hi 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!
Judeen
One of my favorite soup recipes. Make often, tasty deluxe!
Kaitlin McGinn
So wonderful to hear that, Judeen! Thank you for giving the recipe a try and sharing your kind feedback. Wishing you a beautiful week! -Kaitlin
Rakka
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!
Kaitlin McGinn
That sounds like an amazing substitution! Thanks so much for sharing!
Annie
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!
Kaitlin McGinn
Hi Annie! So great to hear you gave this a try and enjoyed with your Italian seasonings! I also never thought to add okra, what a wonderful idea. Thank you so much for sharing your feedback and recipe rating - very appreciated!
sheri
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!"
Kaitlin McGinn
So fantastic to hear that Sheri! Love your adaption with the added farro - smart! Thanks so much for leaving a comment & recipe rating. Wishing you both a lovely weekend! -Kaitlin
Christina
Meal prepping isn’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.
Kaitlin McGinn
Great to hear you and your family are enjoying this, Christina! Thanks so much for the very kind feedback. Hope you enjoy it just as much when you make it again!
Kelly
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!
Kaitlin McGinn
Hi Kelly! So glad you gave it a try and enjoyed. I agree, I love the leftovers! Thanks so much for coming back to comment. Wishing you a lovely week! -Kaitlin
Casey
This was fantastic! I served it with a scoop of rice in it!