Lentil Stuffed Pepper Soup with Fire Roasted Tomatoes
This hearty soup captures all the flavors of classic stuffed peppers in a comforting bowl. Brown lentils simmer with diced bell peppers, fire roasted tomatoes, and aromatic herbs to create a protein-rich meal that's perfect for chilly days. The optional brown rice adds extra heartiness, making this a complete one-pot dinner that satisfies vegetarians and meat-eaters alike. The fire roasted tomatoes add a subtle smoky depth that sets this version apart from typical vegetable soups.
Ingredients
- 1 cup brown lentils, uncooked, rinsedred lentils1:1vegetarianquick
cook faster, reduce time to 15-20 minutes
- 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 tomatoesregular diced tomatoes1:1vegetarian
less smoky flavor
- 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
Warm olive oil in a large pot over medium-low heat
- 2
Add diced onion with salt and pepper and cook until translucent
- 3
Add garlic, bell peppers and dried herbs and cook for 5 more minutes
- 4
Pour in diced tomatoes with juices, tomato sauce, vegetable broth, water, and lentils and stir together
- 5
Bring to a boil on high heat then reduce to medium and cook until lentils are tender
- 6
Serve warm with fresh parsley and brown rice as desired
Tips
Rinse lentils before cooking to remove any debris and reduce foam during cooking.
Don't skip the fire roasted tomatoes - they add a smoky depth that regular diced tomatoes can't match.
Add the brown rice just before serving to prevent it from getting mushy in the soup.
Good to Know
Refrigerate for up to 4 days in airtight container. Soup may thicken when cold - add water when reheating.
Can be made 1-2 days ahead. Flavors improve overnight. Add rice just before serving.
Serve hot in bowls. Garnish with fresh parsley and add brown rice as desired for extra heartiness.
Common Mistakes
Don't add rice during cooking to avoid mushy texture
Rinse lentils to prevent foamy, cloudy broth
Substitutions
less smoky flavor
FAQ
Can I use red lentils instead of brown?
Yes, but reduce cooking time to 15-20 minutes as red lentils cook much faster and can become mushy if overcooked.
How long does this soup keep in the refrigerator?
Store for up to 4 days in the refrigerator. The soup will thicken when cold, so add water when reheating.
Can I freeze this lentil soup?
Yes, freeze for up to 3 months. Don't add the rice before freezing - add it when reheating for best texture.