Mark Bittman's How to Cook Everything App.
2 tbsp extra virgin olive oil.1 onion, chipped
1 carrot, cut into 1/2 inch dice
1 celery stalk, cut into 1/2 inch dice
1 cup lentils, washed and picked over
1 bay leaf
6 cups chicken stock
Fresh ground pepper
Put the oil in a large deep pot over medium heat. When hot, add the onion and cook, stirring frequently until soft, just a minute or two. Add the carrot and celery and keep cooking and stirring until brightly colored and hot about 2 minutes.
Add lentils, bay leaf and stock; sprinkle with fresh ground pepper. Bring to a boil, then turn the heat to low and cook stirring occasionally, until the lentils are tender, about 30 minutes.
This soup is so simple. I sprinkled some Ricotta Salata on top and it was fantastic.