In a Dutch oven or soup pot, heat up oil over medium heat.
Add chopped onion, carrots and celery. Saute, stirring often, for 5 minutes.
Add garlic and seasoning. Stir in and saute for 3 to 4 minutes.
Add lentils and stir in. Saute for 3 minutes.
Add all liquids and bay leaf. Stir everything together. Bring soup to a boil.
Reduce heat to simmer and cook soup, covered, for 25 to 30 minutes, or until the lentils are cooked. Stir often.
Once done, remove soup from heat. Cool soup for 10 minutes or so, then serve.
Notes
To freeze: cool soup completely, then transfer to freezer-safe containers. Freeze for up to 3 months.
You can add seasonal vegetables to this soup: sweet potatoes, zucchini, sweet corn, kale, spinach, etc.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.