Olive oil, for cooking
1 chopped onion
1 chopped carrot
1 clove garlic, minced
2 cups dried lentils
1 (15-oz) can diced tomatoes
4 can-fulls water
1 teaspoon ground cumin
Salt & pepper, to taste

1. Heat olive oil in a large pot. Add the onion, carrot and garlic and cook until soft, about 5 minutes.
2. Add the lentils and cook, stirring, 3 minutes. Add the tomatoes, water, cumin, salt and pepper.
3. Bring to a simmer and cook, stirring occasionally, 1 hour or until lentils are tender.
4. Transfer half the soup to a blender; blend until smooth. Return to the pot and stir to combine.

NOTE: Want to spice it up? Try stirring in lemon juice, cider vinegar or hot sauce for a little kick. Serve topped with olive oil, parsley or yogurt!

*Leftovers are GREAT for lunch!