Lentil Soup

1 ½ cups lentils

½ large yellow onion, chopped

½ cup diced celery

1/2  cup diced carrots

½ cup diced zucchini squash

1 large or 2 small potatoes, diced

2 tsp. sea salt

1 bay leaf

5 cups Vegetable Stock

2 Tablespoons Olive Oil

Heat oil olive oil in a large pot over medium heat.  Saute the onion until soft, about 6 minutes. Add the celery, carrots zucchini and potatoes. Stir and cook for about 2 minutes. Add the lentils, broth and bay leaf. Bring to a boil, lower the heat to a simmer, cover the pan and cook  for 1 ½ hours. Stir occasionally.

When the soup is done, remove the bay leaf. Add the salt. Note: I never salt dried beans or lentils unitl after they are cooked. Adding salt before can make them tough.