Kitchen Sink Lentil Soup

Serves 4 (I kept 2 servings in the fridge and froze the remainder for another time)1/2 yellow onion, diced

1 (14.5 oz) can of diced tomatoes

1 cup green or black lentils

3 cups organic veggie stock, or water if you are in a pinch!

1 bay leaf

1 tsp tarragon

1/8-1/4 tsp cayenne pepper, depending on how much heat you want

1/2 tsp thyme

2 large garlic cloves, minced

1/2 tbsp extra virgin olive oil

salt and pepper to taste

1/2 tsp paprika

In a saucepot, heat up the oil on medium heat. Add the onion and saute for about 5 minutes or until it is all soft and translucent. Add the garlic, tarragon, thyme, paprika and cayenne pepper and saute for another couple minutes. Add the can of tomatoes along with the veggie stock, bay leaves and lentils. Cover and bring to a boil then reduce to a simmer and cook for about 40 minutes or so until the lentils are tender. Season with salt and pepper to taste.