Vegetarian Stuffed Pepper Soup

1. 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!
2. Next chop your veggies and peel and mince your garlic.
3. 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.
4. Next add everything but the rice to the pot and stir. Bring heat to boil, then cover and reduce to simmer.
5. Allow soup to simmer for 20-35 minutes, or until lentils are tender and creamy. Add rice and stir to mix.
6. 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. 
7. 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!

SLOW COOKER INSTRUCTIONS

1. Cook rice via package instructions using preferred method (stove top, instant pot, rice cooker) and set aside for swirling into the soup at the end.
2. Add all the remaining ingredients into your slow cooker and set to high for 4-5 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender.
3. Swirl in the cooked rice, add all your favorite toppings, and dive in!