Lentil Stuffed Pepper Soup

Vegan, gluten-free, oil-free

Serves about 6


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 brown lentils, uncooked

3/4 cup red lentils, uncooked

1 1/2 tsp. smoked paprika

Salt to taste

Optional: spinach, zucchini, white beans, Italian seasoning (or basil/oregano) instead of smoked paprika

Serving suggestions: cooked brown rice or quinoa, hot sauce, chopped fresh parsley, etc.


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 1/2 cups all brown or 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.

From thegardengrazer.com