Lentil Stuffed Pepper Soup

The perfect easy-to-make soup to warm you up on a cold winter’s day! For this recipe, we’ve included directions for making this on either the stovetop or with the Instant Pot!

This recipe was adapted from Oh My Veggies:

Ingredients:

  • 1 cup uncooked brown lentils, rinsed
  • 1 yellow onion, diced
  • 3 cloves garlic
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 15-oz can diced tomatoes
  • 1-15 oz can tomato sauce
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano

Stove Top Directions:

  1. Add the diced onions to a large pot with a splash of water and sauté for about 3 minutes.
  2. Add the bell peppers, garlic, and herbs and sauté another 5 minutes. (Add more water if the pot gets dry).
  3. Add the entire can of diced tomatoes, the tomato sauce, vegetable broth, and lentils, and stir everything together.
  4. 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.
  5. Serve over rice and add any toppings desired. Sriracha and hummus go great stirred into this dish!

Instant Pot Directions:

  1. Add the diced onions to the instant pot with a splash of water and sauté for about 3 minutes.
  2. Add the bell peppers, garlic, and herbs and sauté another 5 minutes. (Add more water if the pot gets dry).
  3. Add all other ingredients to the instant pot.
  4. Cover and set for manual for 17 minutes with natural release.
  5. Serve over rice and add any toppings desired. Sriracha and hummus go great stirred into this dish!

Enjoy 🙂