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Lentil Stuffed Red Pepper Soup

This lentil and red pepper soup recipe is bursting with red peppers, fire-roasted tomatoes, green lentils, fluffy quinoa, and spinach. This soup is easy to make and ready to eat in less than 1 hour!
Course Vegan
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories 288kcal

Equipment

  • 6-Quart Dutch Oven of Large Pot
  • Medium Pot

Ingredients

Instructions

  • First, make the quinoa in a separate medium-sized pot according to the package instructions. When it's done, take it off the heat and set it aside.
  • In a large dutch oven over medium heat, saute the diced onion until it's soft and translucent.
  • Add minced garlic, tomato paste, Italian seasonings, salt, and black pepper to the pot. Stir to combine and let it cook for a few minutes to help the flavors meld.
  • Next, pour in the fire-roasted diced tomatoes (with the juice), diced bell peppers, green lentils, maple syrup, and vegetable broth to the pot. Stir to combine and increase the heat to bring it to a low simmer. Reduce the heat to medium, and then let the soup cook for 25 minutes. 
  • Lastly, add the frozen spinach and the quinoa and let it cook for 5 more minutes or until the frozen greens have thawed completely.

Notes

  • Store the leftovers in an airtight container in the fridge for 3 days or you can freeze it for 3 months.

Nutrition

Serving: 1cup | Calories: 288kcal | Carbohydrates: 52g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Sodium: 848mg | Potassium: 834mg | Fiber: 19g | Sugar: 9g | Vitamin A: 6304IU | Vitamin C: 65mg | Calcium: 136mg | Iron: 6mg