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Wednesday, April 4, 2018

Vegan Stuffed Green Pepper Soup

If you live in America, you know stuffed green peppers can be a really big deal.There are so many versions of stuffed peppers too. The basics of the recipe are tomato sauce, spice, rice, green bell peppers and a meat filling. Of course I'm not using meat in my soup. I am using lentils. And no oil.

My intention for this post was to make vegan stuffed green peppers but my oven took a crap the day I was going shoot the video. I really had a taste for stuffed green peppers too. So, I had the brilliant idea to make soup instead. I mean it's all the same ingredients. It's just cooked differently and in my opinion, a lot easier.

The amount of tomato sauce and soup you use depends on your taste. You can add more sauce and less soup if you like. It really depends on how you like it.

Let's get to the recipe. Here is what you will need. 
1 cup of brown lentils
1 bay leaf
3 cups of water to cook the lentils
1 cup of instant white rice
1 1/2 - 2 cups tomato sauce
4 - 6 cups of vegan tomato soup I used #Imagine brand 
2 1/2 cups water for the soup
3 - 4 cups diced green bell pepper
1 medium onion diced
1/2 tsp black pepper
1 tsp garlic powder
1 tsp salt
1/2 tsp chili powder

In a large soup pot, add the 3 cups of water, lentils and the bay leaf. Bring to a boil, reduce the heat to low medium and let it simmer for about 30 minutes. The lentils should be cooked but it's okay if they are a little al dente. They will finish cooking while the soup simmers. 

Add the 2 1/2 cups water, tomato sauce, tomato soup, spices, onion, green pepper and rice. Give it a good stir to combine everything. On a low heat, let it simmer until the peppers and onion are tender. Be sure to stir every ten minutes to prevent the lentils from sticking. 

I would not cook the peppers and onion ahead. Letting them cook in the soup help give the soup that wonderful stuffed green pepper taste. 

Serve and enjoy.

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