1 c. dry lentils
4 c. chicken broth
2 tbsp. onion, chopped
2 ribs celery with leaves, sliced
1 carrot, diced
1 bay leaf
1/4 tsp. salt
Pepper to taste

Presoaking is not required, but they will have more nutritional value if they are soaked in water 2 times their volume overnight to sprout them before cooking. Rinse and drain them if you do not soak them first.

Boil lentils, broth, onion, celery, carrots and bay leaf for 5 minutes. Lower heat, partially cover and simmer 45-50 minutes until lentils are tender and soup is thick. Add a little broth or water if the soup becomes too dry. When done, add 1 tablespoon olive oil (optional), salt and pepper.

Serves 4.