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–+ servings
lentil stuffed pepper soup

Green Lentil Stuffed Pepper Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine Mediterranean
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Ladle

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 2 clove garlic minced
  • 1 cup green lentils rinsed
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 6 cup vegetable broth
  • 1 can diced tomatoes 14 oz
  • 1 tablespoon tomato paste
  • salt and pepper to taste
  • 1/4 cup fresh parsley chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute.
  • Add the green lentils, red and green bell peppers, cumin, smoked paprika, and oregano, stirring to combine.
  • Pour in the vegetable broth, diced tomatoes, and tomato paste; bring the mixture to a boil.
  • Reduce the heat to low and let the soup simmer for 30-35 minutes, or until the lentils are tender.
  • Season the soup with salt and pepper to taste.
  • Remove the pot from heat and let the soup rest for 10 minutes.
  • Serve the soup hot, garnished with fresh parsley.

Notes

For a richer flavor, try roasting the bell peppers before adding them to the soup. If you prefer a thicker soup, use an immersion blender to purée a portion of the soup before serving. Adjust seasoning to your taste, and feel free to add additional vegetables like carrots or celery for more texture.
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