Lentil and Vegetable Soup

In a large pot, heat olive oil over medium heat.
Add diced onion, chopped carrots, and chopped celery to the pot. Sauté until the vegetables start to soften and the onion becomes translucent.
Stir in minced garlic and the dried herbs (thyme and bay leaves), and cook for another minute until fragrant.
Add the rinsed lentils to the pot and stir to combine with the vegetables.
Pour in the diced tomatoes (with their juices) and the vegetable broth.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 25-30 minutes, or until the lentils are tender and cooked through.
During the last few minutes of cooking, remove the bay leaves if used.
Season the soup with salt and pepper according to your taste.
Remove the pot from the heat and let the soup cool slightly before serving.
Enjoy your comforting and hearty Lentil and Vegetable Soup with a side of whole grain bread or a fresh salad. Feel free to adjust the vegetables and herbs to your preferences.