This soup was delicious! I made lime-cilantro rice to go along with it, adding the rice separately was a great idea. Michael and I ate this for a week, our friend Elliott also had it with us for dinner one night. When I said I was about to throw the leftovers away (they were a week old at that point), he asked if he could take them home instead!
I've been trying lots of new recipes since cutting out meat and Oh My Veggies has been a great resource! Lots of delicious recipes and beautiful photography. If you have any suggestions for vegetarian recipe sources, I'd love to hear them!
1 cup uncooked brown lentils, rinsed
1 tablespoon extra-virgin olive oil
1 yellow onion, diced
3 cloves garlic
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 (15-ounce) can diced fire roasted tomatoes
1 (15-ounce) can tomato sauce
4 cups vegetable broth
2 cups water
10 ounces cooked brown rice (optional)
Fresh parsley for serving (optional)
In a large pot, warm the olive oil over medium-low heat. Add the diced onion, sprinkle with a pinch of salt and pepper, and cook for about 3 minutes, until translucent.
Next, add the garlic, bell peppers and dried herbs, and continue to cook for 5 more minutes. Pour in the can of diced tomatoes with their juices, tomato sauce, vegetable broth, water, and lentils, and stir everything together. Turn the heat to high to bring to a boil then reduce it to medium and cook for about 35 minutes, or until the lentils are tender.
Serve the soup warm with fresh parsley and add brown rice as desired on top of the soup.
Read more at http://ohmyveggies.com/lentil-stuffed-pepper-soup/#VfelxQ1bwGZ045Kg.99