AuthorKathryn
DifficultyBeginner

This is a deconstructed version of stuffed peppers with lentils substituted for ground beef. I make 'stuffed' recipes deconstructed not only to make it easier to prep, but also the ingredients get cooked evenly and it's easier to serve...no trying to hack through a stuffed pepper just to get to the goods. I like to add red pepper flakes to give this soup a kick!

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Yields8 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

I've seen a lot of recipes that call for rice or lentils to be added dry into a dish and every time I follow those instructions the lentils or rice is never done! I like to cook those separately so I know for sure they will be done, which I've suggest for this recipe as well. I add the rice or lentils at the end of the cooking process.
1

This is another recipe the onion chopper is super handy for. I use the large insert to chop the peppers, onion, and tomatoes. Once the veggies are chopped, add the olive oil to a large pot over medium heat and add the onion. Cook for about 3 minutes, until translucent.

When I make soups, I like using my Ninja slow cooker. It has a stove top feature, so I can throw my ingredients in there and cook food quickly as if it's on stovetop or use the slow cooker feature to cook the food for hours. It's super convenient!
2

Add the garlic, peppers, salt, pepper, and dried herbs. Cook for 5 more minutes. Add the tomatoes with their natural juices, tomato sauce, veggie broth (or water). Stir everything together, turn the heat to high and bring mixture to a boil. Then reduce heat to medium to medium low and cook for about 20 minutes.

3

While the soup is cooking, add 1 cup of lentils to a medium saucepan and fill with 2 cups of water. Turn heat to medium high until water starts to boil. Turn heat down so the water is at a steady rolling boil and cook lentils for about 15 minutes.

4

Once the lentils are done, drain and add to soup pot. Mix everything together and it's time to serve!

CategoryCuisine

Ingredients

Directions

I've seen a lot of recipes that call for rice or lentils to be added dry into a dish and every time I follow those instructions the lentils or rice is never done! I like to cook those separately so I know for sure they will be done, which I've suggest for this recipe as well. I add the rice or lentils at the end of the cooking process.
1

This is another recipe the onion chopper is super handy for. I use the large insert to chop the peppers, onion, and tomatoes. Once the veggies are chopped, add the olive oil to a large pot over medium heat and add the onion. Cook for about 3 minutes, until translucent.

When I make soups, I like using my Ninja slow cooker. It has a stove top feature, so I can throw my ingredients in there and cook food quickly as if it's on stovetop or use the slow cooker feature to cook the food for hours. It's super convenient!
2

Add the garlic, peppers, salt, pepper, and dried herbs. Cook for 5 more minutes. Add the tomatoes with their natural juices, tomato sauce, veggie broth (or water). Stir everything together, turn the heat to high and bring mixture to a boil. Then reduce heat to medium to medium low and cook for about 20 minutes.

3

While the soup is cooking, add 1 cup of lentils to a medium saucepan and fill with 2 cups of water. Turn heat to medium high until water starts to boil. Turn heat down so the water is at a steady rolling boil and cook lentils for about 15 minutes.

4

Once the lentils are done, drain and add to soup pot. Mix everything together and it's time to serve!

Stuffed Pepper Soup with Lentils
IngredientsDirections