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Rinse the lentils and drain and dice the carrot, celery, and onion.
In a high-sided pot, sauté the diced carrot, celery and onion.
When they are golden brown, add the diced tomato, basil leaves, and bay leaf which will give the dish an excellent aroma.
Cook for about 3 minutes, and at this point, add the drained lentils.
Cook for a couple of minutes and add the broth.
Continue cooking with the lid on. If the lentil soup gets too dry, add more broth.
Once the lentils are cooked, add salt and pepper to the soup, stir, and serve hot with a drizzle of olive oil and more fresh herbs.
Serve it with garlic bread or croutons. Alternatively, you can add some pasta or rice.