Hi! It’s Valeria from Nuts About Greens. I love creating plant based recipes that are wholesome and made with real ingredients. I’m all for food that is nourishing, healthy, and of course, delicious! I am a mom of two, so quick and easy meals are my jam.  

This one pot Vegan Stuffed Pepper Soup is so easy to make and the perfect weeknight meal. It’s loaded with vegetables, quinoa, and lentils making it a protein and fiber rich soup. I used ZOKU's Jumbo Ice Tray to store the leftovers for meal prep in the future. 

Follow me on Instagram @nutsaboutgreens and visit my blog nutsaboutgreens.com for more plant based recipes. 

Vegan Stuffed Pepper Soup (gluten-free)

INGREDIENTS:

2 Tbsp extra virgin olive oil
1 yellow onion, diced
2 stalks celery, diced
2 bell peppers, diced (I used red and yellow) 
4 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp smoked paprika
1/2 tsp salt
1/2 cup red lentils 
1/2 cup uncooked quinoa 
1 can diced tomatoes
3 Tbsp tomato paste
5-6 cups vegetable broth 
1/2 tsp salt

DIRECTIONS: 

1. In a large pot over medium high heat, add the oil. Then add the onions, celery, and peppers. Saute for 3-4 minutes until starting to soften and brown. 

2. Add the garlic, oregano, thyme, smoked paprika, and salt. Saute for 1 minute. Then add the tomato paste and saute for another 30 seconds. Add the canned tomatoes and stir. Add the lentils and quinoa. Saute for 1 minute. Add the vegetable broth and stir until everything is well combined, scraping the bottom of the pot. 

3. Bring soup to a boil and simmer partially covered for 15-20 minutes, stirring occasionally. It is done when the quinoa and lentils are cooked through. Add more broth if you want it soupier. Taste and adjust seasonings if needed. 

Freeze leftovers in ZOKU's Jumbo Ice Trays for meal prep in the future. The day before you want to eat the soup, pop frozen cubes out and defrost in the fridge overnight. Reheat soup in ZOKU's Neat Stack containers in the microwave or stovetop and enjoy!