Add the olive oil to the pan and cook over medium heat.
Add the red pepper flakes.
Add the garlic and cook stirring well for one minute.
Add the onion, carrot, the optional celery leaves and celery and cook two more minutes while stirring.
Add the lentils and cook for two more minutes stirring the ingredients in the pan.
Add the stock and bring to a boil then simmer, stirring every 10 minutes, for about 30 to 35 minutes until the lentils are cooked through and most of the stock has been absorbed.
Pour the lentils into a serving dish, top with the optional extra virgin olive oil and serve.
Please keep in mind that different types of lentils have different cooking times and different liquid absorption rates. Be your own judge as to whether to add more liquid to obtain the consistency you like best.
3 tablespoons extra virgin olive oil
½ teaspoon red pepper flakes
4 garlic cloves, thickly sliced
½ white onion, chopped
½ large carrot, peeled and chopped
1 whole celery stick chopped
2 tablespoons chopped celery leaves (optional)
1 cup dry lentils
2 cups chicken or vegetable stock
3 tablespoons extra virgin olive (optional)