Lentil Soup

2 Tbs. olive oil
1 onion, diced
Kosher salt and freshly cracked black pepper
3 medium carrots, diced
3 stalks celery, diced
2 medium sweet potatoes, peeled and diced
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. dried thyme
1 1/2 cups green (or French) lentils
1- 28 oz can crushed tomatoes
6 cups vegetable or chicken stock
1 Parmesan cheese rind (optional)

In a Dutch oven or large pot warm the olive oil over medium heat. Add the onion and a large pinch of salt and pepper and cook until the onion is translucent, about 4 to 5 minutes. Add the carrot, celery, and sweet potato and cook for another 8 to 10 minutes or until the vegetables are fork tender. Add the garlic, cumin, and thyme, and saute for about 30 seconds. Add the lentils then deglaze the pan with the crushed tomatoes followed by the vegetable stock. Stir well and add the Parmesan rind, if using.
Simmer soup for about 30 minutes or until lentils are tender. Taste for salt and pepper and serve warm.