Veggie Lentil Soup:

Slow Cooked Stuffed Peppers

Preparation Time: Approx. 20 minutes


Serving(s):
  • 3 cup(s) water
  • 3 cup(s) vegetable broth
  • 3 medium carrot(s), sliced
  • 1 cup(s) Dried Lentils, rinsed
  • 2 celery rib(s), sliced
  • 1 small green pepper, chopped
  • 1/4 cup(s) uncooked brown rice
  • 1 tsp(s) dried basil
  • 1 garlic clove, minced
  • 1 bay leaf
  • 3/4 cup(s) cup(s) tomato paste
  • 1/2 cup(s) frozen corn
  • 1/2 cup(s) frozen peas


Cook Time: Approx. 1-1/2 Hours


  1. In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until lentils and rice are tender.
  2. Add the tomato paste, corn and peas; stir until blended. Cook, uncovered, for 15-20 minutes or until corn and peas are tender. Discard bay leaf.