Ingredients

The following ingredients have 10 Servings
  • 1 cup uncooked rice ((I like to use jasmine or basmati))
  • 2 cups diced bell pepper
  • 1 cup onion
  • 1 jalapeño ((optional))
  • 1 clove garlic
  • 2 tsp avocado oil (or olive oil)
  • 4 cups vegetable broth*
  • 14.5 oz canned fire roasted diced tomatoes
  • 14.5 oz canned tomato sauce*
  • 1 tsp salt (or to taste, see notes)
  • 1 tsp black pepper
  • 1 tsp salt-free Italian blend seasoning ((I looove Mrs. Dash))
  • 1/2-1/4 tsp garlic powder
  • 1/4 tsp dried oregano ((I like using dried oregano leaves))
  • 1/4 tsp red pepper flakes
  • 1 cup dry red lentils

Instruction

  • Cook rice via package directions for your preferred method. I skipped my usual stove top rice method and made mine in my Instant Pot using the rice button. Either way works great!
  • Next chop your veggies and peel and mince your garlic.
  • In a dutch oven or large pot over medium-high heat, heat up 2 tsp of oil and brown your onion. Cook until tender, approx. 5 minutes, adding garlic towards the end.
  • Next add everything but the rice to the pot and stir. Bring heat to boil, then cover and reduce to simmer.
  • Allow soup to simmer for 20-35 minutes, or until lentils are tender and creamy. Add rice and stir to mix.
  • Taste the soup, then adjust thickness to taste, adding a little more broth or tomato sauce to thin the soup if you prefer. Taste again and re-season to taste. Easy peasy! The recipe above is how we make it since we love the soup thick like a stew/casserole. 
  • Spoon into bowls and garnish with all your favorite toppings (sour cream is my favorite - vegan or regular!) see notes for some tasty ideas. Leftovers are fantastic and even more flavorful than the first day and this soup can also be frozen for later! Woot!