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.)
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.
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
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.
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.
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!
Lentil Stuffed Pepper Soup
- 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
- 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.
Nutrition Per Serving (Estimate)
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