Chef Joey's Red Lentil Soup

1
Heat the olive oil in a large soup pot. I used my large cast iron dutch oven.
2
Add the chopped onion and garlic and saute until soft.
3
Stir in the lentils and cumin and cook for one minute or until you can smell the cumin and the lentils are well coated.
4
Stir in the agave (or honey), bay leaves and 7 cups of soup broth and being to a boil.
5
Season with salt and pepper to taste.
6
Cover the soup and reduce heat to medium low and simmer for 20 minutes or until the lentils are soft and falling apart and soup has thickened up.
7
Then add the canned tomatoes and continue to cook for another 15 minutes. The tomatoes have an inhibiting affect on the lentils softening.
8
You can add a little more soup broth to thin the soup if it is too thick.
9
When done remove bay leaves, stir in the wine vinegar, and serve with dollops of sour cream or yogurt.
10
Bon Appetit!