Monday After Christmas- soup

So it's the Monday after Christmas. These are the conditions, snow storm, stomach still full from weekend stuffing sessions, need to go grocery shopping (badly). Yesterday I did I turkey breast, so being snowed in, today was a good day to make stock. The next step is to turn it into soup. Hmmm, not much in the fridge. I actually have no veggies after using the one carrot and the almost past celery in the stock. I do have onions. Soup is nothing without onions. I also have plenty of beans and dried lentils and, of course, a can of diced tomatoes. I can do this. Looking through my recipe collection, I find a likely guide for a tomato lentil soup. Looks interesting, some spice to it as well a bit of balsamic vineger. I actually have most of the ingredients, but a recipe is just a suggestion anyway.
Lentil soup makes a great meal in a pot. Got the vegetables, got the protein, got the fiber. Add a bit of Parmesan cheese and that's enough. Especially after almost three days of too much food.
It's healthy, it's low fat, it's low sodium (especially with the homemade stock), it's simple and easy. Oh- gluten free too.

Tomato and Lentil Soup

2 tbsp olive oil
1 large onion diced
2 cloves garlic, minced
5-6 cups reduced sodium chicken stock (used homemade turkey stock)
for vegan could use vegetable stock or just water.
1 1/2 cups dried brown lentils
1 tsp dried dill
1 bay leaf
1 tsp chipotle pepper flakes (or to taste)
1-8 ounce can diced tomato - no added salt
1 tbsp balsamic vinegar
salt and black pepper to taste
shredded Parmesan cheese

1. Heat oil in large dutch oven. Add onion and cook for 10 minutes until soft and slightly browned. Add garlic and stir.
2. Add stock, lentils, dill, bay leaves, chipotle pepper, and tomato sauce. Bring to a boil, reduce heat and simmer for 40 minutes until lentils are tender.
3. Stir in vinegar. Add salt and pepper to taste. Adjust seasoning as needed.
Serve with a sprinkle of cheese.