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.
Servings6 medium bowls
- 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.
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.
Calories: 233 kcal | Carbohydrates: 44 g | Protein: 14 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 995 mg | Fiber: 18 g | Sugar: 10 g | Vitamin A: 3074 IU | Vitamin C: 64 mg | Calcium: 76 mg | Iron: 5 mg