Instructions

1. In a large soup pot, heat olive oil over medium- high heat.

2. Add onion, carrots, celery, and potatoes. Cook for 7-8 minutes or until tender.

3. Add bay leaves, lentils, thyme and oregano. Cook for a few more minutes.

4. Add vegetable broth and water, bring to a boil. Reduce heat to low and let simmer, covered for another 45 minutes, until lentils are soft and fall apart.