One regular store-bought package of green lentils.

Soak them for 24 hours in cold water. And remember they will grow 21/2 times when soaked. Rinse them well under cold water.

Two celery stalks, finely diced.
One large carrot, finely diced.
One bay leaf.
One can of black beans rinsed.
One small yellow onion, finely diced.
One tablespoon olive oil.
Juice from one large lemon.
Add the olive oil to a large pot over medium heat.
Add the carrots, celery and onions and cook for about five minutes, stir every once in a while.
Then add the lentils, one can of black beans rinsed, one bay bay leaf.
Four cups of any kind of broth. We used chicken broth.
Bring to a boil.
Then turn the heat down to a simmer.
And let the soup simmer covered for about 20 minutes till the lentils fall apart.

Add two tablespoons of lemon juice.
Taste and add more salt if needed.
Presto, your soup is ready.
Once the soup is ready you can serve as is.
Or add a dash of olive oil, or yogurt, or splashes of hot sauce.

We did all three and found it improved the flavour of the soup tremendously.
And keep experimenting – start with the olive oil and taste. Add more if you like.
Do the same with the hot sauce and the yogurt.
However, you may decide that just one extra ingredient is enough.

Easy and delish.

P.S. We served it with a grilled baguette, sprinkled with salt and pepper.