Lentil and Potato Soup

This soup is an excellent choice for those cold winter days. It'll warm you up and let you eat something healthy, too. It cooks in one pot, so you'll also have less of a mess afterwards!

Lentil and Potato Soup

1 onion, chopped finely
6 cloves garlic, chopped finely
1 medium potato, chopped (peeled, if desired)
1 tablespoon paprika
extra-virgin olive oil, for drizzling
salt
2 teaspoons dried thyme
1 12 oz. can crushed tomatoes
pecorino romano cheese, shredded
11 cups water

In a large stockpot, combine water, onions, garlic, salt, potatoes, paprika, and thyme. Allow to come to a rapid boil. Simmer for 1/2 hour over medium heat. Add lentils, and cook for 15 minutes. Next, stir in canned tomatoes and cook for another 15 minutes. Pour soup into bowls, and drizzle individual portions with olive oil and pecorino cheese. Enjoy and stay warm!