One-Pot Hearty Lentil Soup

🥘 Ingredients

• black pepper
• carrot
  12 oz
• celery
  5 oz
• chili powder
  2 tsp
• chives
  ½ ounce
• cooking oil
  2 tsp
• cumin
  2 tsp
• garlic powder
  2 tsp
• kidney beans
  2 unit
• lentils
  2 unit
• onion
  2 unit
• salt
• sour cream
  6 tbsp
• tomato paste
  2 unit
• veggie stock concentrate
  6 unit
• water
  2½ cup

🍳 Cookware

• large pot
• medium bowl
• potato masher

1. 

   1

   Wash and dry produce. Halve, peel, and dice onion into ½-inch pieces. Trim, peel, and halve carrot lengthwise; slice crosswise into ¼-inch half-moons. Halve celery lengthwise; thinly slice crosswise into pieces. Drain and rinse lentils .

   onion: 2 unit, carrot: 12 oz, celery: 5 oz, lentils: 2 unit
2. 

   2

   In a large pot , heat a large drizzle of cooking oil over medium-high heat. Add onion, carrots, celery, salt , and black pepper ; cook, stirring occasionally, until veggies are slightly softened, ⏱️ 2 minutes to ⏱️ 3 minutes . Add garlic powder , chili powder , cumin , and tomato paste ; cook, stirring, until fragrant, ⏱️ 30 seconds to ⏱️ 60 seconds .

   cooking oil: 2 tsp, salt, black pepper, garlic powder: 2 tsp, chili powder: 2 tsp, cumin: 2 tsp, tomato paste: 2 unit
3. 

   3

   Stir in water (5 cups for 4 servings), lentils, and veggie stock concentrate , scraping up any browned bits from bottom of pot. Bring to a simmer; cook, uncovered, until slightly reduced, ⏱️ 5 minutes to ⏱️ 7 minutes .

   water: 2½ cup, veggie stock concentrate: 6 unit
4. 

   4

   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 minutes to ⏱️ 5 minutes more. Taste and season with salt and pepper if desired.

   kidney beans: 2 unit
5. 

   5

   While soup simmers, thinly slice chives .

   chives: ½ ounce
6. 

   6

   Divide soup between bowls. Dollop with sour cream and sprinkle with chives. Serve.

   sour cream: 6 tbsp