Vegan Stuffed Pepper Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tbsp olive oil 1 large onion, finely chopped 4 garlic cloves, finely chopped 2 red peppers, chopped (with seeds & stems removed) 3/4 cup short-grain brown rice 1 can lentils (14oz) 3 tbsp tomato paste 1 1/2 cups crushed tomatoes 1 tsp dried oregano 1 tsp dried thyme 1 L vegetable broth 1 cup water salt & pepper to taste Parsley to top
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Directions: |
Directions:1. Heat the olive oil in a large pot on medium-high heat
2. Add the onion and let cook for 3-4 minutes, then add the garlic and red pepper and cook another 2-3 minutes.
3. Add the rest of the ingredients and stir to combine.
4. Cover, reduce heat to low and let simmer for 30-40 minutes until the rice is tender and cooked.
5. Serve with parsley |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:40 |
Personal
Notes: |
Personal
Notes: If you store the soup in the fridge overnight, the rice will continue to absorb liquid and the soup will thicken slightly. Add a bit more broth if you prefer the soup thinner. You can freeze any leftovers of this soup in an airtight container.
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