Name: Lentil Stuffed Pepper Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
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; Cooked brown rice or quinoa, hot sauce, chopped fresh parsley

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This vegan Lentil Stuffed Pepper Soup recipe is a cozy meal that 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.)

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

Lentils; tiny but mighty! I have proclaimed my love for them before, but they are such nutritional powerhouses with plant-based protein, fiber, and many other nutrients.

Plus they are inexpensive and so easy to cook.

This soup combines both red lentils 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.

Dry red lentils and brown lentils on metal spoons

Ingredients for Stuffed Pepper Soup

For this recipe you will simmer in a large stockpot:

Yellow onion: Or substitute with sweet onion or white onion if needed.
Carrot: You can also include celery with the carrot if you'd like.
Green bell peppers: I really enjoy the flavor of green peppers best with this recipe, however you can substitute yellow, orange, or red bell peppers if you'd prefer.
Fresh garlic cloves: I like the taste of fresh garlic in this soup, but you can easily substitute dried garlic powder if desired.
Diced tomatoes: Either regular or fire-roasted tomatoes.
Tomato sauce
Vegetable broth: Be sure to use low sodium if desired.
Green lentils or brown lentils: These have more of an earthy taste, and they hold their shape well after cooking.
Red lentils: These do not hold their shape after cooking, and will become more of a stew-like texture.
Smoked paprika

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

Customizing

Make it spicy: Stir in cayenne pepper to taste, jalapeno, red pepper flakes, 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 ground beef crumbles in place of some of the lentils. I suggest cooking these separately according to package instructions, and then stirring them in at the end of cooking time.

Herbs + seasoning: Change up the taste with your own favorite flavors. Instead of smoked paprika, try Italian seasoning, basil, oregano, thyme, ground cumin, turmeric, etc.

Veggies: Include other vegetables as you see fit in this lentil soup. Try sweet potatoes, celery, spinach, etc.

Bowl of lentil stuffed pepper soup with a spoon

Serving

Rice: I highly recommend adding cooked brown rice on top of your bowl to complete the stuffed pepper ensemble!

Garnish: We also like topping our bowl 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. So it's great for meal prep, take-along lunches, weeknight dinners, etc.

Note: If this finds you in the mood for some "real" stuffed pepper goodness, try our favorite Mexican Quinoa Stuffed Peppers!

Bowl of stuffed pepper soup with brown rice and spoon

For more inspiration, also browse all lentil recipes or bell pepper recipes.

Lentil Stuffed Pepper Soup

All the goodness and flavor of stuffed peppers but in easy, delicious soup form! A healthy one-pot meal that is great for weeknights, meal prep, and leftovers.

4.83 from 17 votes

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Prep Time: 20

Cook Time: 30

Total Time: 50

Author: Kaitlin - The Garden Grazer

Course: Main Dish, Soup

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 6 medium bowls

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

Lentils: 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.)

Flavors + seasoning: 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.

Nutrition Per Serving (Estimate)

Nutrition Facts

Lentil Stuffed Pepper Soup

Amount per Serving

Calories

233

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Potassium

995

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

3074

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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Lentil Stuffed Pepper Soup

Ingredients for Stuffed Pepper Soup

Customizing

Serving

Storing