Vegan Stuffed Pepper Soup

This vegan stuffed pepper soup has all the flavour you love in stuffed peppers loaded into a hearty & warming bowl of soup!

You’ll Need:

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 2 red peppers, chopped (with seeds & stems removed)
• 3/4 cup short-grain brown rice
• 1 can lentils
• 3 tbsp tomato paste
• 1 1/2 cups crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 L vegetable broth
• 1 cup water
• salt & pepper to taste
• Parsley to top

Instructions:

1. Heat the olive oil in a large pot on medium-high heat
2. Add the onion and let cook for 3-4 minutes, then add the garlic and red pepper and cook another 2-3 minutes.
3. Add the rest of the ingredients and stir to combine.
4. Cover, reduce heat to low and let simmer for 30-40 minutes until the rice is tender and cooked.
5. Serve with parsley

Notes:

If you store the soup in the fridge overnight, the rice will continue to absorb liquid and the soup will thicken slightly. Add a bit more broth if you prefer the soup thinner. You can freeze any leftovers of this soup in an airtight container.