2 cups chopped onions

2 large carrots cut into rounds

2 large diced celery sticks

1 cup sliced fresh mushrooms

2 cups dried lentils

6 cups vegetable broth

1 teaspoon dried rosemary

1 teaspoon dried thyme

2 bay leaves

Vegetable oil for cooking

Salt and pepper to taste

Take lentils and pick over them to remove debris before rinsing them. Heat a small amount of oil in large pot and add onions and garlic. Stir onion mixture frequently while cooking until they are softened. Add all other ingredients, stir and bring to a boil. Reduce to a simmer and let soup cook until lentils and vegetables are done. Remove bay leaves and serve warm.