Lentil Stuffed Pepper Soup (from ohmyveggies.com)
- 1 cup uncooked brown lentils, rinsed
- 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
- spinach (optional)
- 10 ounces cooked brown rice (optional)
- Fresh parsley for serving (optional)
- In a large pot over medium-low heat, saute the diced onion in a little water with a pinch of 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.
- Stir in spinach until wilted, if using.
- Serve the soup warm with fresh parsley and add brown rice as desired on top of the soup.
Note: If you add all of the rice to the pot with the soup, the starches will cause it to thicken, almost like a stew. Add the rice to individual bowls before eating. Store leftovers in an airtight container in the refrigerator for up to 3 days.