Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
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.
Nutrition Facts (per serving)
| 217 | Calories |
| 4g | Fat |
| 34g | Carbs |
| 14g | Protein |
