2 c. lentils, soaked overnight
8 c. water or vegetable broth
2 med. carrots, chopped, scrub, do not peel
1 sm. onion, chopped
1 med. to lg. potato, chopped (scrub, do not peel)
2 med. celery stalks, chopped
2 bay leaves
1 1/2 to 2 tsp. salt

Place all ingredients together in a large soup pot. Bring to a boil. Simmer for approximately 1 1/2 hours, or until lentils are soft.