STUFFED PEPPER SOUP
Stuffed Pepper Soup is warm, comforting, and bursting with flavors. It is vegan and is made by adding bell peppers, rice, lentils, roasted & diced tomatoes along with some spices.
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Equipment
Instant Pot
Ingredients
- 2 tablespoon Olive Oil
- 1 cup Rice soaked & rinsed
- 1 small Onion chopped
- 2 stalks Celery chopped
- 2 Carrots chopped
- 3-4 cloves Garlic minced
- 1 Jalapenos chopped
- 2 cups Bell Pepper diced
- 1 14.5 oz can Fire-roasted diced Tomatoes
- 1 cup Tomato Sauce canned
- 1 tsp Thyme
- 1 cup Lentils rinsed & soaked
- 5 Cups Vegetable Stock/ Water
- 1 tablespoon Italian Seasonings
- Salt & Pepper
- 1 tablespoon Cayenne Pepper or Red Chili Flakes
- ¼ cup Lemon Juice
Garnish
- 2-3 tablespoon Bell Pepper chopped
- 1 teaspoon Parsley chopped
- 1 Jalapeno sliced
Instructions
HOW TO MAKE LENTILS SOUP IN AN INSTANT POT
- Press Saute and put oil in the Instant Pot. When the oil is hot then add onion, carrots, jalapenos, garlic, celery, and cook for 2-3 minutes until soft & tender.(Note: If you don't want the soup to be spicy, you can de-seed the jalapenos).
- Add rinsed lentils, rice, bell peppers, diced tomatoes, and tomato sauce along with stock/water in the pot. Add Italian seasoning, salt, Cayenne Pepper, and Thyme and stir.
- Close the lid. With the vent in the sealing position, pressure cook at the high-pressure level for 10 minutes, followed by NPR.
- When the pressure is released and the valve goes down, open the lid and mix everything properly. Add ¼ cup of lemon juice and mix until well combined.
- Pour soup in a bowl and garnish some chopped bell peppers, parsley, and jalapenos and serve hot.
HOW TO MAKE LENTIL SOUP ON STOVE-TOP:
- At medium heat, add oil in the stove-top pressure cooker. When the oil is hot then add onion, garlic, jalapenos, carrots, and celery. Cook for 2-3 minutes until everything is soft & tender.(Note: If you don't want the soup to be spicy, you can de-seed the jalapenos).
- Then add rinsed lentils, rice, bell peppers, diced tomatoes, and tomato sauce along with stock/water in the pot. Add Italian seasoning, salt, Cayenne Pepper, and Thyme and stir.
- Close the lid and pressure cook till 7 whistles at medium-high heat. Let the pressure release naturally and then open the lid. When pressure is released and the valve goes down, open the lid and mix everything properly.
- Add ¼ cup of lemon juice and mix until well combined. Pour soup in a bowl and garnish some chopped bell peppers, parsley, and jalapenos and serve hot.
Notes
Vegetables: You can add any number of vegetables to make it healthier. I add onions, celery, carrots, tomatoes, zucchini, spinach, etc. You can include more vegetables based on your taste & preferences.
This soup usually lasts for a week in refrigerator and for 2-3 months if you freeze it.
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Nutrition Facts
STUFFED PEPPER SOUP
Serving Size
1 grams
Amount per Serving
Calories
758
Calories from Fat 27
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Sodium
446
mg
19
%
Potassium
2111
mg
60
%
Carbohydrates
143
g
48
%
Fiber
46
g
192
%
Sugar
18
g
20
%
Protein
43
g
86
%
Vitamin A
8755
IU
175
%
Vitamin C
130
mg
158
%
Calcium
161
mg
16
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
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