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!
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.