Lentil Soup



  1. Put the oil in a pot over medium heat.
  2. When hot, add the onion and cook, stirring frequently, until soft, 2 to 3 minutes.
  3. Add the carrot and celery and keep cooking and stirring until the carrot turns bright orange, 2 more minutes.
  4. Add the lentils, bay leaves, and 6 cups water; sprinkle with salt and pepper.
  5. Bring to a boil, then lower the heat so the soup bubbles steadily and cook, stirring occasionally, until the lentils are tender, 25 to 35 minutes.
  6. If the soup gets too thick, add more water, 1/4 cup at a time.
  7. Just before serving, fish out the bay leaves.
  8. Taste and adjust the seasoning, garnish with any reserved celery leaves, and serve.