Vegan Stuffed Pepper Soup

Heat the olive oil in a large pot over medium heat. Add the onion and diced bell peppers and cook for about 5 minutes until softened.
1 tablespoon olive oil
1 large onion
3 bell peppers
Add the garlic and jalapeños and continue to cook for another minute. Next, stir in the Italian herbs, smoked paprika, red chili flakes and soy sauce and cook for a minute more, stirring often.
4 garlic cloves
1 small jalapeño
1 teaspoon Italian herbs
1 teaspoon smoked paprika
¼ teaspoon red chili flakes
1 tbsp soy sauce
Stir in the tomato paste and cook for 1 minute. Then add the lentils, crushed tomatoes, vegetable stock, bay leaf, and uncooked brown rice to the pot.
1 tablespoon tomato paste
2 cans (14 oz / 400 g) green lentils
1 can (14 oz / 400 g) crushed tomatoes
6 cups vegetable stock
1 bay leaf
1 cup brown rice
Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until the lentils and rice are tender.
Stir in the parsley. Season with salt and freshly ground black pepper to taste and serve hot.
¼ cup fresh parsley
Salt and freshly ground black pepper to taste