Rinse the lentils and add them to a pot. Cover with water and bring to a boil. Cook for about three minutes or until half done. Strain and set aside.
In the pot, sauté the onion, carrot and celery with oil or broth until semi soft, about 5 minutes. Add the garlic and sauté for about one minute.
Add lentils and tomato sauce and stir for one minute. Start with 2 tablespoons tomato sauce and add more according to preferred flavor. Then add oregano, salt and pepper.
Add the 5 cups of veggie broth, and bay leaves.
Bring to a boil and simmer over very low heat until lentils and vegetables are cooked, about 15 minutes. Check periodically to see if more broth is needed.
Enjoy!
Notes
The oregano, salt, and pepper can be adjusted to achieve the flavor you want.
I use French green lentils in this because I like the firmer consistency of lentils, but you can use any color. Green are the most "al dente", brown are a little softer and red are the softest. I wouldn't suggest red as they may get too mushy. But make sure to check your lentils while pre-cooking to make sure they are cooked enough as they vary in cooking time depending on color used.
Traditionally this soup is also topped off with the white vinegar and lemon juice, but I prefer to add a touch of hot sauce like my dad!
Tips to prep ahead:
Wash and chop the veggies. Rinse and partially cook the lentils.
Baby/toddler food idea:
Blend soup with an immersion blender or put into blender for baby food. If your baby is still sensitive to acidic food like tomatoes, do not add tomato sauce. You can serve to toddler as is or strain out broth for a less messy meal. You can also pulse to make it a thicker porridge like meal.