Ingredients
 chicken skin
sliced into strips
 onions 1/2 cup
diced
 carrots 1/2 cup
diced
 celery 1/2 cup
diced
 garlic4 cloves
smashed and chopped
 mushrooms4 whole
diced small, optional
 cumin 1/2 tsp
 tomato paste2 tbsp
 chicken stock1 qt
plus more if needed
 bay leaf2 whole
 lentils1 lb
 red wine vinegar1 tbsp
 tabasco
 sour cream
 tomato
diced small
 chives
chopped
 something crunchy
such as deep fried onions

cookware

dutch oven
hand blender
1
Preheat the cast iron soup pot over medium heat. Add the chicken skin to render the fat and crisp it up, about 5 minutes.
2
Reduce the heat down to medium, then add the onions, carrots, and celery to the pot. Cook for about 5 minutes.
3
Add the garlic, mushrooms, and cumin and cook for about 1 minute.
4
Stir in the tomato paste, then add the chicken stock, bay leaf, and lentils. Bring to a boil then simmer for 45 minutes. Add more chicken stock at the end if the soup is too thick. Remove the bay leaves then pulse the immersion blender in the pot a few times.
5
Stir in red wine vinegar, then serve with tabasco, sour cream, tomato, and chives. Top with something crunchy for texture contrast.
Notes

Leftovers keep well, but you might need to add some additional stock if the soup is too thick after reheating.