Ingredients

• 1 tablespoon olive oil
• 0.25 cups chopped onion
• 4 cloves garlic , chopped
• 1 large carrot , chopped
• 1 large stalk celery , chopped
• 2 tablespoons tomato paste
• 0.13 teaspoons crushed red pepper flakes , or more to taste
• 0.13 teaspoons cayenne pepper , or more to taste
• salt and ground black pepper to taste
• 6 cups chicken stock
• 1.5 cups dry lentils

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes.
2. 2 Stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes.
3. 3 Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils.
4. 4 Bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.

Nutrition per serving