Entrees/ Recipes/ Vegan

Lentil Stuffed Pepper Soup

Lentil Stuffed Pepper Soup

Lentil Stuffed Pepper Soup_

When I first became a vegetarian, stuffed peppers were one of my favorite things to make. They’re easy to prep ahead of time for busy weeknight meals and are usually packed full of plant protein and fiber from different legumes and grains.

I’ve tried several different versions over the years, like these Mediterranean Quinoa Stuffed Peppers which I love, but with winter upon us I wanted to make something that would provide a little more warmth. Something you could eat curled up in your sweatpants with a blanket on the couch. Because that’s pretty much all I feel like doing this time of year!

Lentil Stuffed Pepper Soup
The beauty of this stuffed pepper soup is that it’s made in one pot and you don’t have to worry about taking the time to stuff each individual pepper. I went for more of a classic version using brown rice and lentils for protein alongside tomatoes, onion and dried herbs.

It’s as simple as sauteing the onion with the garlic and bell peppers, adding the lentils along with dried oregano and thyme, canned tomatoes, tomato sauce and vegetable broth, then letting everything boil for about 35 minutes or so.

While that’s cooking you can clean up and prepare the rice. Trader Joe’s sells packages of frozen organic brown rice which work perfectly for this recipe. Just three minutes in the microwave and it’s ready to serve. You can’t beat that with a stick!

Lentil Stuffed Pepper Soup _
Side note: I recommend adding a small amount of rice to each individual bowl as you eat it because adding it to the pot with the whole batch of soup will cause it to thicken, leaving barely any broth behind. Then it will be more like a stew than a soup, which isn’t really what we’re going for.

This stuffed pepper soup is the perfect meal for this time of year. It’s easy to make, loaded with protein and fiber, and the vitamins and antioxidants will keep your immune system strong to help ward of winter sickness. Cheers to good food and a happy healthy new year!

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Lentil Stuffed Pepper Soup

Lentil Stuffed Pepper Soup

Our meatless version of Stuffed Pepper Soup substitutes lentils for the ground beef.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 5 servings

Ingredients

  • 1 cup uncooked brown lentils, rinsed
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic
  • 1 red bell pepper, cored and diced
  • 1 green bell pepper, cored and diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 (15-ounce) can diced fire roasted tomatoes
  • 1 (15-ounce) can tomato sauce
  • 4 cups vegetable broth
  • 2 cups water
  • 10 ounces cooked brown rice (optional)
  • Fresh parsley for serving (optional)

Instructions

  1. In a large pot, warm the olive oil over medium-low heat. Add the diced onion, sprinkle with a pinch of salt and pepper, and cook for about 3 minutes, until translucent.
  2. Next, add the garlic, bell peppers and dried herbs, and continue to cook for 5 more minutes. Pour in the can of diced tomatoes with their juices, tomato sauce, vegetable broth, water, and lentils, and stir everything together. Turn the heat to high to bring to a boil then reduce it to medium and cook for about 35 minutes, or until the lentils are tender.
  3. Serve the soup warm with fresh parsley and add brown rice as desired on top of the soup.

Notes

Note that if you add all of the rice to the pot with the soup, the starches will cause it to thicken, almost like a stew. I recommend adding it as needed as you eat. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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24 Comments

  • Reply
    Sandy Gunther
    December 24, 2015 at 5:50 pm

    The share icons cover too much of the left hand side of the page on all my devices.. Especially my phone.
    It’s very bothersome.

    • Reply
      Kiersten
      December 29, 2015 at 8:48 pm

      We’re working on ironing out the kinks with the new share icons. Sorry for the annoyance!

  • Reply
    Suzanne
    December 25, 2015 at 11:36 am

    This soup is great. No changes other than I reduced the broth to 2 cups, added a splash of wine and used red lentils because that’s all I had. More chili-like with less water, but delicious.

    • Reply
      Sarah Cook
      December 30, 2015 at 1:13 pm

      Thanks for the feedback, Suzanne! Adding wine is always a good idea. ๐Ÿ˜‰

    • Reply
      Candice Morris
      August 17, 2016 at 6:35 pm

      The wine perfected this recipe. Thanks for the recipe Sarah. And, thank you for the wine suggestion!

      • Reply
        Sarah Cook
        August 18, 2016 at 12:34 am

        I’m so glad to hear you enjoyed it, Candice! Thanks for the feedback! ๐Ÿ™‚

  • Reply
    Crista
    December 26, 2015 at 7:59 pm

    mmm looks delicious!!

  • Reply
    Valerie
    December 28, 2015 at 12:09 am

    I’ve used black beans, but I like the lentil idea, too!

    • Reply
      Sarah Cook
      December 30, 2015 at 1:14 pm

      I’m sure black beans are delicious too!

  • Reply
    Avi Strauss
    December 28, 2015 at 9:01 am

    This is perfect for a cold winter day while stuck inside.

    • Reply
      Sarah Cook
      December 30, 2015 at 1:14 pm

      I agree, Avi! Thank you. ๐Ÿ™‚

  • Reply
    Cheyanne
    December 28, 2015 at 5:43 pm

    You know, one of my favorite soups used to be a stuffed bell pepper soup with ground turkey and I’ve missed it since I became a vegetarian in March. I never even THOUGHT to use lentils. How silly of me! Can’t wait to make this!! ๐Ÿ™‚

    • Reply
      Sarah Cook
      December 30, 2015 at 1:14 pm

      Thanks Cheyanne! I hope you love it! ๐Ÿ™‚

  • Reply
    C. Marie
    January 2, 2016 at 6:23 pm

    Mmm . . . I love lentils! I am making this soon. (Glad I have some leftover brown rice in the fridge!)

  • Reply
    Rebecca
    January 8, 2016 at 7:57 am

    This turned out delicious! Even my carnivore husband loves it. For the rice, I made lime-cilantro rice (add a handful of chopped cilantro, lime juice and a little salt). I think adding the rice afterwards is a great touch! Will definitely make again!

  • Reply
    Sandra
    February 2, 2016 at 5:28 pm

    This is so good!! I’ve been planning for one lentil meal each week and it’s been hit or miss if we loved them. Safe to say this was a huge hit! So savoury and flavourful – the leftovers were even better!!

    • Reply
      Sarah Cook
      February 3, 2016 at 7:25 pm

      Yay! So happy to hear that, Sandra! I love the idea to do one lentil meal a week. Thanks for the feedback! ๐Ÿ™‚

  • Reply
    Megan
    March 2, 2016 at 2:33 pm

    Do you think this would freeze well? Looking for some good easy freezer food for a vegan friend who recently had a baby ๐Ÿ™‚

    • Reply
      Sarah Cook
      March 2, 2016 at 11:03 pm

      Hi Megan! Yes, I think this would freeze well. I would just let it cool to room temperature before freezing it. ๐Ÿ™‚

  • Reply
    Alison
    January 16, 2017 at 11:57 am

    Oh Sarah this looks deeeelish! If I were to take out the brown rice what could I replace it with? Just more lentils? A veggie? And how much would you suggest adding?

  • Reply
    Shuchi
    November 8, 2017 at 2:05 pm

    This is really a nice recipe. I also write about vegetarian food, and I appreciate your style.

    • Reply
      Katie Trant
      November 9, 2017 at 4:47 am

      Thanks Shuchi! We’ll be sure to check out your recipes as well.

  • Reply
    Cassandra
    February 8, 2018 at 5:27 pm

    This was seriously delicious! It was perfect for lunch too. I blended mine because I don’t like big chunks of tomato, personal preference. I would definitely make this again. Hearty, and crowd pleasing – and good for the soul.

    • Reply
      Katie Trant
      February 9, 2018 at 6:00 am

      Blended is a great option too! Thanks, Cassandra.

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