“This is a filling, hearty soup that is very easy to make!” - by Darcie
Ingredients
Adjust Servings
Original recipe yields 6 servings
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
Amount Per Serving (6 total)
- Calories
- 217 cal
- 11%
- Fat
- 3.5 g
- 5%
- Carbs
- 33.7 g
- 11%
Based on a 2,000 calorie diet
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