French Lentil soup

I don’t use a recipe for this, I just wing it, but it’s so easy and so hearty, especially going into soup season. The basic gist of it is:

Chop up a carrot or two, half a large onion, and 4-6 garlic cloves. (Celery is nice too if you have it but not necessary.)

Sauté the onion until translucent in a few glugs of EVOO, then add the carrot until it just begins to soften, then garlic. At this point you can add a little tomato paste if you would like.

Add a two-ish tbsp of vegetable Better than Bouillon, then add your lentils, a few bay leaves, herbs de Provence, and water. Add a generous pinch of salt and bring to a boil. Once it boils, reduce heat and simmer it for about half an hour (or until the lentils are soft.)

Serve with a baguette.