1/2 cup red, brown, or green lentils, rinsed and picked over
4 cups low-sodium chicken or vegetable broth
1/8 teaspoon freshly ground black pepper
1 tablespoon peperoncini
1/4 cup chopped walnuts
Combine onions, carrot, and 3 cloves garlic in a food processor; pulse until finely chopped.
Heat 1 tbl oil in a large pot over medium-high.
Add onion mixture and cook, stirring often, until softened, about 5 minutes.
Add spices and ½ salt.
Cook, stirring, for 1 minute.
Add lentils and stir to coat.
Add broth, pepper, and remaining salt.
Bring to a simmer and cook, partially covered, stirring occasionally, until lentils are tender, 20 to 40 minutes, depending on type of lentils (red will cook fastest; brown and green could take 10 to 20 minutes more).
Stir in peperoncini juice.
Meanwhile, combine walnuts with remaining 2 cloves garlic and 1 tbl oil in a small skillet over medium-low.
Cook, stirring, until walnuts are toasted and garlic is fragrant, about 2 minutes.