Spicy Lentil Soup

Name: Spicy Lentil Soup
Total time: 35 min
Yield: 6 Servings
Ingredients: 1 tablespoon olive oil; 6 cups chicken stock; 1 ½ cups dry lentils; 🧅 ¼ cup chopped onion; 🧄 4 cloves garlic, chopped; 🥕 1 large carrot, chopped; 1 large stalk celery, chopped; 2 tablespoons tomato paste; ⅛ teaspoon crushed red pepper flakes, or more to taste; ⅛ teaspoon cayenne pepper, or more to taste; 🧂 Salt to taste; Ground black pepper to taste

Cost $6.5, save $10

Source: Recommended by CookGo

35 Min
6 Servings
$6.5

Spicy Lentil Soup

Cost $6.5, save $10

Source: Recommended by CookGo

35 Min
6 Servings
$6.5

INGREDIENTS

Base Ingredients
- 1 tablespoon olive oil
- 6 cups chicken stock
- 1 ½ cups dry lentils
Vegetables
- 🧅 ¼ cup chopped onion
- 🧄 4 cloves garlic, chopped
- 🥕 1 large carrot, chopped
- 1 large stalk celery, chopped
Seasonings
- 2 tablespoons tomato paste
- ⅛ teaspoon crushed red pepper flakes, or more to taste
- ⅛ teaspoon cayenne pepper, or more to taste
- 🧂 Salt to taste
- Ground black pepper to taste

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

217

Calories

14g
Protein
34g
Carbs
4g
Fats

💡 Tips

For a vegan version, substitute chicken stock with vegetable broth.You can blend half of the soup for a creamier texture or leave it chunky.Adjust the spice levels by increasing or decreasing cayenne and crushed red pepper flakes.This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.