Lentil Stuffed Pepper Soup
All the goodness and flavor of stuffed peppers but in easy, delicious soup form! A healthy one-pot meal that’s great for weeknights, meal prep, and leftovers.
Servings6 medium bowls
- 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 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 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.
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.)
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.
Calories: 254 kcalCarbohydrates: 48 gProtein: 16 gFat: 1 gSaturated Fat: 1 gPotassium: 1065 mgFiber: 20 gSugar: 11 gVitamin A: 3436 IUVitamin C: 64 mgCalcium: 80 mgIron: 6 mg