Lentil Stuffed Pepper Soup (Vegan!)

Ingredients

• 1 yellow onion
• 1 large carrot
• 3 green bell peppers
• 4 cloves garlic
• 15 oz. can diced tomatoes
• 15 oz. can tomato sauce
• 6 cups vegetable broth
• 3/4 cup green/brown lentils
• 3/4 cup red lentils
• 1 1/2 tsp. smoked paprika
• Salt to taste
• Cooked brown rice or quinoa, hot sauce, chopped fresh parsley

Instructions

1. 1

   Dice onion, carrot, and bell pepper (core and seeds removed).

2. 2

   In a large stockpot over medium-high heat, sauté onion for about 6-7 minutes. (I use 3 Tbsp. vegetable broth or water for no-oil sauté method.)

3. 3

   Meanwhile, mince garlic.

4. 4

   Add garlic, smoked paprika, carrot, and bell pepper. Stir and sauté for 1-2 minutes.

5. 5

   Add diced tomatoes with juice, tomato sauce, and vegetable broth. Increase heat to high.

6. 6

   Meanwhile, rinse & drain lentils. Add to pot and stir.

7. 7

   Bring to a light boil, then decrease heat to medium-low, cover, and simmer for about 25-30 minutes or until lentils are cooked through.

8. 8

   Salt to taste. Serve as is or with cooked rice, quinoa, hot sauce, fresh parsley, etc.