Lentil Soup

Heat olive oil in Dutch oven or a large pot over medium heat. Add diced onion, carrots, celery, and salt and pepper. Saute for 8-10 minutes until soft. Add garlic for 1 minute and add cumin. Combine chicken stock, tomatoes, and lentils into the pot. Simmer for 45 minutes until lentils are cooked through.

Notes: I added a chicken bouillon to kick up the flavor. Feel free to add more salt and pepper as needed. If the soup is a little too thick, just add 1 cup of water at a time until it is at your desired soupiness.

Enjoy!