VEGAN STUFFED PEPPER SOUP

All the flavour you love of stuffed peppers in a SOUP!

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

INSTRUCTIONS

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

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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