A quick cooking nutrient rich soup that can feed a crowd.

2 cups lentils

splash of oil
one onion
one potato
one carrot
one stalk celery (optional)
8 cups broth or water
salt & pepper
bay leaf

Peel and chop the vegetables. In a soup pot, heat the oil. Add the onion,
carrot, and celery. Cook and stir occasionally until the vegetables soften,
about 5 minutes. Add the broth, lentils, salt and pepper to taste, and bay
leaf. Bring to a boil, then reduce heat to simmer. Cook 25-30 minutes,
until lentils are tender. Enjoy!
If you have any of the following, you can add:  a can of chopped tomatoes, chopped fresh herbs, cooked chicken, ham, or sausage

— recipe developed by Nancy McMillan