Lentil Stuffed Pepper Soup

• Vegan
• Gluten free

• Produce

  • 1 cup Brown lentils
  • 3 cloves Garlic
  • 1 Green bell pepper
  • 1 tsp Oregano, dried
  • 1 Parsley, fresh
  • 1 Red bell pepper
  • 1 tsp Thyme, dried
  • 1 (15-ounce can Tomatoes, fire-roasted
  • 1 Yellow onion

• Canned Goods

  • 4 cups Vegetable broth

• Condiments

  • 1 (15-ounce can Tomato sauce

• Pasta & Grains

  • 10 oz Brown rice, cooked

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Liquids

  • 2 cups Water

Found on ohmyveggies.com

Description

Ingredients

• 1 cup uncooked brown lentils, rinsed
• 1 tablespoon extra-virgin 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)

Directions

• 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.