One Pot Lentil Soup

Ingredients

• 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
• teaspoon dried parsley
• salt & pepper to taste 
• ½ cup green or brown dried lentils
• 14-ounce can of diced tomatoes
• 4 cups vegetable broth
• cups baby kale
• 1 ½ tablespoons red wine vinegar
• ½ cup Forager Project Sour Cream
• Parsley or cilantro to garnish

Prep

• 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!

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