Mel's Veggie & Lentil Soup

Ingredients:

• 3 onions, diced
• 4 medium carrots, diced
• 6-8 celery stalks, diced
• 2 cups frozen peas
• 2 potatoes, diced
• 3-5 garlic cloves, minced (to taste)
• 900g green lentils
• 6+ cups chicken stalk (possibly more) 
• 1-2 bay leaves
• 1 tsp dried oregano
• 1 tsp dried thyme
• ground pepper (to taste) 

Directions:

1. Put everything in a large pot. Cover with enough stock that it's easy to stir and fairly liquid-y. 
2. Bring to a boil on high heat. Turn heat down, until boiling steady (will need 1/4 of max heat likely). 
3. Cook until lentils are soft (very soft is good too) and delicious.

Tips:

• Again, stock powder or bullion cubes are a life-saver. 
• Add whatever veggies you like/you have in your fridge you want to get rid of - the onions, carrots & celery are the base, add what you like after that. This is just what I usually have lots of.  
• As far as herbs, add what you like really. I think thyme is nice and light and works really well with the veggies. Parsley or dill could totally work as well.
• I don't add salt to any of my soups because stock/dry stock alternatives are super salty (unless you make your own stock).