I love to make this soup when I need something healthy to have on hand to balance out all of the holiday treats!  It makes a great lunch and leftovers for days.  This is the season that is all about balance.  Balancing out the to-do lists and busy schedules with quality family time and taking time to enjoy the little moments.  Balancing out the christmas cookies and hot chocolate with healthy, slow cooked rich flavors of the season.  This soup is so good drizzled with some olive oil and balsamic or red wine vinegar and it takes this simple soup to a new level of flavors. Yum!

Ingredients:

1 medium onion, chopped

4 cloves of garlic, minced

4 carrots, chopped

4 celery stalks, chopped

Olive oil

1 tablespoon cumin

salt and pepper

2 cups of lentils, rinsed

2 quarts of chicken stock or vegetable stock

1 bay leaf

2 sprigs of thyme

Olive oil and red wine vinegar or balsamic vinegar (optional to serve)

Cook onion in olive oil until translucent.  Add garlic and stir a few minutes.  Add carrots, celery, cumin, salt and pepper and cook until tender, about 7 min.  Add rinsed lentils, broth, bay leaf and thyme.  Simmer for 30 minutes until the lentil are tender.  Serve with a drizzle of olive oil and vinegar.  I like red wine vinegar, but balsamic would work too.  Enjoy!