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    Oh My Veggies » Vegan Recipes » Vegan Soups & Stews

    Lentil Stuffed Pepper Soup

    Published: Dec 23, 2015 · by Sarah · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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!

    Lentil Stuffed Pepper Soup

    Lentil Stuffed Pepper Soup

    Our meatless version of Stuffed Pepper Soup substitutes lentils for the ground beef.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: Lentil Stuffed Pepper Soup, vegetarian soup recipe, vegetarian Stuffed Pepper Soup
    Servings: 5 servings
    Calories: 259kcal
    Author: Oh My Veggies

    Ingredients

    • 1 cup uncooked brown lentils rinsed
    • 1 tablespoon 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
    US Customary - Metric

    Instructions

    • 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.
    • 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.
    • 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.

    Nutrition

    Calories: 259kcalCarbohydrates: 44gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 764mgPotassium: 550mgFiber: 14gSugar: 5gVitamin A: 1265IUVitamin C: 54mgCalcium: 53mgIron: 4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Spiced Roasted Root Vegetables
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    Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Soups & Stews bell peppers, lentils, rice, soup, winter

    sarah cook, author of making thyme for health

    About Sarah

    Sarah Cook is a vegetarian food blogger living in Athens, Georgia. Her blog Making Thyme for Health features simple, seasonal, and healthy recipes made from whole food ingredients. Outside of cooking, she enjoys maintaining an active lifestyle, traveling and drinking wine.

    Reader Interactions

    Comments

    1. Sandy Gunther says

      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 says

        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
    2. Suzanne says

      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 says

        December 30, 2015 at 1:13 pm

        Thanks for the feedback, Suzanne! Adding wine is always a good idea. 😉

        Reply
      • Candice Morris says

        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 says

          August 18, 2016 at 12:34 am

          I'm so glad to hear you enjoyed it, Candice! Thanks for the feedback! 🙂

          Reply
    3. Crista says

      December 26, 2015 at 7:59 pm

      mmm looks delicious!!

      Reply
    4. Valerie says

      December 28, 2015 at 12:09 am

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

      Reply
      • Sarah Cook says

        December 30, 2015 at 1:14 pm

        I'm sure black beans are delicious too!

        Reply
    5. Avi Strauss says

      December 28, 2015 at 9:01 am

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

      Reply
      • Sarah Cook says

        December 30, 2015 at 1:14 pm

        I agree, Avi! Thank you. 🙂

        Reply
    6. Cheyanne says

      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!! 🙂

      Reply
      • Sarah Cook says

        December 30, 2015 at 1:14 pm

        Thanks Cheyanne! I hope you love it! 🙂

        Reply
    7. C. Marie says

      January 02, 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
    8. Rebecca says

      January 08, 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
    9. Sandra says

      February 02, 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 says

        February 03, 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! 🙂

        Reply
    10. Megan says

      March 02, 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 🙂

      Reply
      • Sarah Cook says

        March 02, 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. 🙂

        Reply
    11. Alison says

      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
    12. Shuchi says

      November 08, 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 says

        November 09, 2017 at 4:47 am

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

        Reply
    13. Cassandra says

      February 08, 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 says

        February 09, 2018 at 6:00 am

        Blended is a great option too! Thanks, Cassandra.

        Reply
    14. Melodie says

      October 06, 2019 at 12:49 am

      5 stars
      Thank you for this delicious recipe. It helped me use some of my tomato and bell pepper harvest from my garden.

      Reply
    15. Jolisa says

      February 16, 2020 at 7:13 pm

      I'm sure the question has been asked so sorry but lastly. Do we cover at the end while it's cooking for the 35 min or leave uncovered?

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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