- Wash lentils and drain.
- Heat olive oil in a large pot and sauté onion, celery, 1 carrot, and garlic until soft.
- Add lentils and stir ingredients.
- Add remainder of carrots, bay leaves and enough chicken broth to cover.
- Bring to boil and then lower heat.
- Cook for approximately 45 minutes, checking every 15 minutes. Add chicken broth as needed.
- Serve with olive oil, vinegar and mint leaves. I like to accompany this meal with crusty bread and anchovies.