1 cup green or brown lentils
2 tablespoons olive oil
1/2 yellow onion, chopped
2 cloves garlic, chopped
2 medium sized Yukon Gold potatoes, chopped
5 sticks celery, chopped
1/2 pound baby carrots
3-4 cups water
3 cubes vegetable bouillon
1 bay leaf
salt and pepper, to taste
1. Begin by rinsing the lentils and leaving them to soak in a bowl until the soup base is ready. Take a 5 quart pot, and heat up the olive oil.
2. Place the onion and garlic into the hot pan and let simmer until the onions turn clear. Add the potatoes, celery and carrots to the onions and garlic in the pan.
3. Finally, add the rinsed lentils and then cover the whole mixture with water. When the mixture reaches boiling, reduce to a simmer and add the bouillon and bay leaf.
4. Stir every 5 minutes or so to avoid sticking, once the potatoes and lentils are soft, season with salt and pepper and serve with a nice baguette.