- Olive oil
- Chopped onion
- 2 carrots chopped up how you like them in soup
- 2 stalks of celery, chopped up
- 2 cloves of minced garlic
- 2 teaspoon dried oregano
- 2 teaspoon dried basil
- 2 bay leaf
- 1/2 teaspoon ground thyme
- 2 cups lentils
- 8 cups chicken stock
- Cook onion, carrot, and celery in olive oil until the onion is tender.
- Add garlic and other spices and cook a bit longer.
- Add everything else, boil for a few minutes, simmer for an hour or more.