Whoa; hold up Spring.
Five snows and four rains. When seeing these heavenly symbols, Dave and I act like kids at Christmas. While apart and to a sick degree, we text the forecast back and forth.
I’ve noticed something strange about living in Tahoe. People moan about the snow. A silent reminder, “you live in the mountains.”
While they groan, Dave and I wear stupid grins, bundle from the clothes we grieve to store, and cozy our meals for the week.
In honor of winter weather, soup’s on!
First up, this beauty.
Ooooh, one bite and I can’t be held responsible if you lick the pot. Sorry. It’s “I had to smack my own hand” good. With a combination of lentils and rice, I’m never back in the kitchen raiding the cabinet(s) an hour later.
And for my ‘eats mostly vegetables at home, but still loves a good steak’ husband, the bold sweet flavor, layered texture, and thick goodness causes meat amnesia. Okay. I may have gone a bit far, but with the way he raves, I don’t think so.
For a soup that’s fresh, healthy, and can be snuggled on a cozy day – Stuffed Red Pepper.
Make the soup spicy! Or not at all.
Make it ahead. My momma taught me that before any party, make the dish a couple days before. I understand. For full taste and flavor. Boy, do I understand.
You don’t like or want your leftovers? Send them my way. Ha!
Enjoy!
But don’t say I didn’t warn you.
Vegetable Stuffed Red Pepper Soup - Instant Pot
Ingredients:
- 3/4 cup rice, dry and rinsed brown, basmati, jasmine
- 1 Tablespoon olive oil
- 1 large onion, diced
- 2 bell peppers, diced (color of your choice)
- 1 jalapeno, destemmed and dice (optional)
- 4 cloves garlic, peeled and coarsely minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 14.5 ounces fire roasted diced tomatoes with juices
- 15 ounces tomato sauce
- salt and pepper, to taste
- 3 cups vegetable broth 1 cup more to your liking
- 1 cup red lentils, dry and rinsed
- 1/3 cup fresh basil, chopped
Instructions
- Rinse rice and red lentils, set aside.
- Dice onion, bell peppers, jalapeño (if using), and garlic.
- Set Instant Pot to the "Sauté" feature. After about 2 minutes, add olive oil. After another minute, swirl to coat oil. Add all vegetables, except garlic. Add a pinch of salt. While stirring occasionally, sauté for about 5 minutes, or until vegetables are tender. The bottom of the pot will begin to brown. This is gold, as the soup's flavor will trace back to the browning, so without letting the vegetables go to mush, let the time go as long as possible. With 2 minute remaining, add the garlic and stir.
- Add the oregano, thyme, marjoram, and smoked paprika. Continue stirring until fragrant, about 1 minute. Pour the fire roasted tomatoes and sauce over the vegetable mixture. Continue stirring for a couple more minutes.
- Add red lentils, rice, and broth. Give the mixture a good stir. Secure the lid and set the valve to 'sealing."
- Press the "cancel" button. Then press the "Meat/Stew" button. The time will show 35 minutes on normal and high temperature.
- Once the timer sounds, manually release the pressure.
- Open the lid. Add the chopped basil, stir, and cook for a couple more minutes to soften. Adjust the soup's consistency and flavor to your liking. If needed, add more salt, pepper, spices, and broth until perfection. Garnish with bell peppers, green onions, basil, parsley, cheese, or crushed tortillas.
Notes
- I use a 6 quart Instant Pot.
- The recipe makes a thicker soup. If you prefer a thinner consistency, add 1/2 to a full cup of broth in the beginning or after the soup is complete.
- if interested, keep extra chopped bell peppers and basil on the side for garnish.
- if using a jalapeño and are sensitive to spice, remove the appropriate amount of seeds and membrane.
- a similar substitute for oregano, thyme, and marjoram is 1 Tablespoon Italian Seasoning.
- leftovers will thicken. If you prefer a a thinned soup, add more vegetable broth before re-heating.
- red lentil are more fragile than green or brown. For more "bite" or for a lentil that will keep better form in the Instant Pot, use green first, then brown.
- this soup will keep in the refrigerator for up to five days and can be frozen in an airtight container.
