Stuffed Pepper Soup
Stuffed Pepper Soup
Source: Choosing Chia
Ingredients
Serving |
Ingredient |
Notes |
1 tbsp |
Olive oil |
|
1 cup |
White onion |
Diced |
4 cloves |
Garlic |
Minced |
2 whole |
Red bell peppers |
|
3/4 cup |
Brown rice |
Short-grain |
1 can |
Lentils |
|
3 tbsp |
Tomato paste |
|
1.5 cups |
Crushed tomatoes |
|
1 tsp |
Oregano |
|
1 tsp |
Dried thyme |
|
1 liter |
Vegetable broth |
32 oz |
1 cup |
Water |
|
To taste |
Salt and pepper |
|
To top |
Parlsey |
|
Instructions
- Heat the olive oil in a large pot on medium-high heat
- Add the onion and let cook for 3-4 minutes, then add the garlic and red pepper and cook another 2-3 minutes.
- Add the rest of the ingredients and stir to combine.
- Cover, reduce heat to low and let simmer for 30-40 minutes until the rice is tender and cooked.
- Top with parsley and serve