Dice the onion and carrots, and finely chop the garlic and chili pepper. In a deep pot, heat 2 tablespoons of oil and sauté the onion for 1 minute. Add the carrots and cook for 3–4 minutes. Then add the chili pepper and garlic and cook for another 3–4 minutes.
Finally, add the tomato paste and cook for 1 more minute. Sprinkle with cayenne pepper and pour in the water. Add the red lentils and simmer over low heat for about 30 minutes.
When ready, blend the soup with a hand blender until smooth. Season with salt and black pepper, stir, and add the Cucina D’oro cooking crémе. Garnish with fresh parsley before serving.
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