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    Home » Recipes » Soup

    Lentil Stuffed Pepper Soup

    Oct 20, 2018 by Kaitlin

    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
    • 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.
    • 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: 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 beef crumbles in place of some of the lentils. I suggest cooking your beef crumbles 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

    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!

    Bowl of stuffed pepper soup with brown rice and spoon

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

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

    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.
    4.85 from 13 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    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
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    995
    mg
    28
    %
    Carbohydrates
     
    44
    g
    15
    %
    Fiber
     
    18
    g
    75
    %
    Sugar
     
    10
    g
    11
    %
    Protein
     
    14
    g
    28
    %
    Vitamin A
     
    3074
    IU
    61
    %
    Vitamin C
     
    64
    mg
    78
    %
    Calcium
     
    76
    mg
    8
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan Lentil Stuffed Pepper Soup recipe, also check out:

    • Lentil Vegetable Soup
    • Vegan Lentil Cabbage Soup
    • Lentil Kale and Potato Soup

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    Reader Interactions

    Comments

    1. Rebecca

      July 09, 2021 at 5:08 pm

      5 stars
      Delicious! I substituted 1 Tbsp. Italian seasoning for the smoked paprika and added a few shakes Worcestershire.

      Reply
      • Kaitlin

        July 10, 2021 at 8:02 am

        Great additions! Thank you for sharing.

        Reply
    2. Jen

      January 28, 2021 at 11:34 am

      5 stars
      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.

      Reply
      • Kaitlin McGinn

        January 28, 2021 at 12:36 pm

        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!

        Reply
    3. Judeen

      October 25, 2020 at 11:40 am

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

      Reply
      • Kaitlin McGinn

        November 09, 2020 at 12:48 pm

        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

        Reply
    4. Rakka

      April 09, 2020 at 10:37 am

      5 stars
      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!

      Reply
      • Kaitlin McGinn

        April 15, 2020 at 12:13 pm

        That sounds like an amazing substitution! Thanks so much for sharing!

        Reply
    5. Annie

      February 23, 2020 at 11:13 am

      5 stars
      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!

      Reply
      • Kaitlin McGinn

        February 27, 2020 at 1:16 pm

        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!

        Reply
    6. sheri

      November 02, 2019 at 11:32 am

      5 stars
      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!"

      Reply
      • Kaitlin McGinn

        November 02, 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. Wishing you both a lovely weekend! -Kaitlin

        Reply
    7. Christina

      October 14, 2019 at 5:33 am

      5 stars
      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.

      Reply
      • Kaitlin McGinn

        October 21, 2019 at 10:23 am

        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!

        Reply
    8. Kelly

      April 11, 2019 at 12:30 pm

      5 stars
      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!

      Reply
      • Kaitlin McGinn

        April 15, 2019 at 11:09 am

        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

        Reply
    9. Casey

      February 19, 2019 at 3:31 pm

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

      Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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