One-Pot Hearty Lentil Soup
with Carrots, Celery, Kidney Beans & Sour Cream
- Milk
This hearty vegetarian soup is packed with two types of plant-based protein—lentils and beans—and loads of veggies. Tender lentils simmer with carrots, celery, and onion in a delicately spiced vegetable broth, and kidney beans add body and richness. Serve with a dollop of sour cream and chopped chives for a final flourish.
Ingredients
3 unit
Veggie Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Kidney Beans
1 unit
Tomato Paste
6 ounce
Carrot
1 unit
Onion
1 teaspoon
Cumin
1 unit
Lentils
1 teaspoon
Chili Powder
¼ ounce
Chives
1 teaspoon
Garlic Powder
2.5 ounce
Celery
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce. Halve, peel, and dice onion into ½-inch pieces. Trim, peel, and halve carrots lengthwise; slice crosswise into ¼-inch half-moons. Halve celery lengthwise; thinly slice crosswise into pieces. Drain and rinse lentils.
In a medium pot (large pot for 4 servings), heat a large drizzle of oil over medium-high heat. Add onion, carrots, celery, salt, and pepper; cook, stirring occasionally, until veggies are slightly softened, 2-3 minutes.
Add garlic powder, chili powder, cumin, and tomato paste; cook, stirring, until fragrant, 30-60 seconds.
Stir in 2½ cups water (5 cups for 4 servings), lentils, and stock concentrates, scraping up any browned bits from bottom of pot. Bring to a simmer; cook, uncovered, until slightly reduced, 5-7 minutes.
Meanwhile, empty kidney beans and their liquid into a medium bowl. Mash with a potato masher or fork until beans are mostly smooth (this will help thicken the soup).
Once soup has simmered 5-7 minutes, stir mashed beans into soup. Return to a boil, then reduce to a simmer. Cook, stirring occasionally, until soup thickens, 3-5 minutes more. Taste and season with salt and pepper if desired.
While soup simmers, thinly slice chives.
Divide soup between bowls. Dollop with sour cream and sprinkle with chives. Serve.
