One-Pot Hearty Lentil Soup

🥘 Ingredients

• black pepper
  1 tsp
• carrots
  2 unit
• celery
  2 stalks
• chili powder
  1 tsp
• chives
  1 bunch
• cooking oil
  1 tbsp
• cumin
  1 tsp
• garlic powder
  ½ tsp
• kidney beans
  1 can
• lentils
  1 c
• onion
  1 unit
• salt
  1 tsp
• sour cream
  ½ cup
• tomato paste
  1 tbsp
• veggie stock concentrate
  1 unit

🍳 Cookware

• medium pot
• potato masher

1. 

   1

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

   onion: 1 unit, carrots: 2 unit, celery: 2 stalks, lentils: 1 c
2. 

   2

   In a medium 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 .

   cooking oil: 1 tbsp, onion, carrots, celery, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Stir in 2½ cups water, lentils , veggie stock concentrate , tomato paste , cumin , chili powder , and garlic powder , scraping up any browned bits from the bottom of the pot. Bring to a simmer; cook, uncovered, until slightly reduced ⏱️ 5 minutes .

   lentils, veggie stock concentrate: 1 unit, tomato paste: 1 tbsp, cumin: 1 tsp, chili powder: 1 tsp, garlic powder: ½ tsp
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 to help thicken the soup.

   kidney beans: 1 can
5. 

   5

   While soup simmers, thinly slice chives .

   chives: 1 bunch
6. 

   6

   Stir mashed beans into pot. Divide soup between bowls. Dollop with sour cream and sprinkle with chives . Serve.

   sour cream: ½ cup, chives