This lentil soup becomes creamy when the lentils and the potatoes soften. You won’t realize how much fiber you are getting in this tasty soup.
In a large soup pot, heat olive oil over medium- high heat.
Add onion, carrots, celery, and potatoes. Cook for 7-8 minutes or until tender. Add bay leaves, lentils, thyme and oregano. Cook for a few more minutes. 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.