Morning made simple

This one-pot lentil soup is packed with fresh veggies and protein-rich lentils for a healthy and filling dinner that can be made in just 45 minutes!


  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, peeled & diced
  • 2-3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 ½ tablespoons tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
  • salt & pepper to taste 
  • ½ cup green or brown dried lentils
  • 14-ounce can of diced tomatoes
  • 4 cups vegetable broth
  • 2 cups baby kale
  • 1 ½ tablespoons red wine vinegar
  • ½ cup Forager Project Sour Cream
  • Parsley or cilantro to garnish


  • Heat oil in a pot. Once hot, add in the diced onion, carrot, celery, and minced garlic. Saute over medium heat for 3-5 minutes. 
  • Next, add the tomato paste, cumin, paprika, dried parsley, salt, & pepper. Saute with the veggies for another 1-2 minutes until evenly coated.
  • Then, add in the dried lentils, diced tomatoes, and vegetable broth. Stir and bring to a simmer.
  • Once simmering, add a lid to cover the pot and cook for around 20 minutes until the lentils are soft, yet still hold their shape.
  • Remove the lid and turn off the heat. Then, mix in the baby kale and red wine vinegar.
  • Ladle the soup into 4 bowls and garnish with Forager Project Sour Cream and fresh herbs. Enjoy!