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


  1. 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. 
  2. Next, add the tomato paste, cumin, paprika, dried parsley, salt, & pepper. Saute with the veggies for another 1-2 minutes until evenly coated.
  3. Then, add in the dried lentils, diced tomatoes, and vegetable broth. Stir and bring to a simmer.
  4. 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.
  5. Remove the lid and turn off the heat. Then, mix in the baby kale and red wine vinegar.
  6. Ladle the soup into 4 bowls and garnish with Forager Project Sour Cream and fresh herbs. Enjoy!


  • Soup can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month.


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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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