Name: Vegetarian Stuffed Pepper Soup
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 10 servings
Ingredients: 1 cup rice ((I like to use jasmine or basmati)); 2 cups bell pepper (diced); 1 cup onion; 1 null jalapeño ((optional)); 1 clove garlic cloves; 2 tsp avocado oil (or olive oil); 4 cups vegetable broth; 14.5 oz canned tomatoes (fire roasted diced); 14.5 oz tomato sauce (canned); 1 tsp salt (or to taste, see notes); 1 tsp black pepper; 1 tsp italian seasoning (salt-free); 0.5 tsp garlic powder; 0.25 tsp dried oregano ((I like using dried oregano leaves)); 0.25 tsp red pepper flakes; 1 cup red lentils (dry); null null vegan sour cream; null null vegan cheddar shreds; null null bell pepper (chopped); null null jalapeño (chopped/sliced); null null fresh diced tomato; null null fresh parsley; null null scallions; null null corn chips (crunchy)

Instructions

Show units in method

1

Cook the rice (1 cup) according to package directions for your preferred method. Set aside.
2

Chop your diced bell pepper (2 cups) and onion (1 cup). Mince your garlic (1 clove). Dice jalapeño (1) if using.
3

In a dutch oven or large pot over medium-high heat, heat avocado oil (2 tsp). Add the onion (1 cup) and cook until tender, approximately 5 minutes, adding the garlic (1 clove) towards the end.
4

Next add vegetable broth (4 cups), canned tomatoes (14.5 oz), tomato sauce (14.5 oz), salt (1 tsp), black pepper (1 tsp), italian seasoning (1 tsp), garlic powder (0.5 tsp), dried oregano (0.25 tsp), red pepper flakes (0.25 tsp), and dry red lentils (1 cup) to the pot and stir. Bring to a boil, then cover and reduce to simmer.
5

Allow soup to simmer for 20-35 minutes, or until dry red lentils (1 cup) are tender and creamy. Add the cooked rice (1 cup) and stir to mix.
6

Taste the soup, then adjust thickness, adding a little more [vegetable broth] or [tomato sauce] to thin if you prefer. Taste again and re-season with [salt], [black pepper], and [italian seasoning] to taste. The recipe above is how we make it since we love the soup thick like a stew/casserole.
7

Spoon into bowls and garnish with your favorite toppings such as [vegan sour cream], [vegan cheddar shreds], [chopped bell pepper], [chopped jalapeño], [fresh diced tomato], [fresh parsley], [scallions], or [corn chips]. Leftovers are fantastic and even more flavorful than the first day and this soup can also be frozen for later!
8

SLOW COOKER INSTRUCTIONS
9

Cook rice (1 cup) via package instructions using your preferred method (stove top, instant pot, rice cooker) and set aside for swirling into the soup at the end.
10

Add all remaining ingredients including diced bell pepper (2 cups), onion (1 cup), jalapeño (1), garlic (1 clove), avocado oil (2 tsp), vegetable broth (4 cups), canned tomatoes (14.5 oz), tomato sauce (14.5 oz), salt (1 tsp), black pepper (1 tsp), italian seasoning (1 tsp), garlic powder (0.5 tsp), dried oregano (0.25 tsp), red pepper flakes (0.25 tsp), and dry red lentils (1 cup) into your slow cooker and set to high for 4-5 hours or low for 7-8 hours, until dry red lentils (1 cup) are cooked through and vegetables are tender.
11

Swirl in the cooked rice (1 cup), add all your favorite vegan toppings, and enjoy!