This is a filling, hearty soup that is very easy to make!
Ingredients
- olive oil: 1 Tbsp
- onion: 0.25 cup (chopped)
- garlic: 4 clove (chopped)
- carrot: 1 piece (chopped)
- stalk celery: 1 piece (chopped)
- tomato paste: 2 Tbsp
- red pepper flakes: 0.125 tsp (to taste, crushed)
- cayenne pepper: 0.125 tsp (to taste)
- salt and ground black pepper: (to taste)
- chicken stock: 6 cups
- ½ cups dry lentils: 1 piece
Metric Conversion
Stages of cooking
-
Heat olive oil in a large saucepan over medium heat; cook and stir onion and garlic until onion is translucent, about 5 minutes.
-
Stir in carrot and celery; cook, stirring often, until vegetables are tender, about 8 more minutes.
-
Stir in tomato paste, crushed red pepper, cayenne pepper, salt, and black pepper; mix in chicken stock and lentils.
-
Bring soup to a boil and reduce heat to low; simmer until lentils are soft, about 20 minutes.
