Vegetarian Lentil Soup (from Karen Ownbey)

1 tsp vegetable oil
1 onion
1 celery stalk
1 carrot
4 cups vegetable broth
1 cup dry lentils
1/4 tsp pepper
1/4 tsp dried thyme
2 bay leaves
dash salt
1 Tbsp lemon juice

Rinse lentils and check for non-lentil debris.
Saute onions, carrots and celery in vegetable oil.
Add broth, lentils, pepper, thyme, bay leaves and salt.
Heat to simmer.
Cover and cook until lentils are soft, about 45-60 minutes.
Remove bay leaves. Stir in lemon juice before serving.

Options:
Add rice, rice pasta or another grain.
Serve over raw, bite-sized pieces of kale.
Try basil with the seasonings and other vegetables.