Lentil Soup

I really should be making soap but I have been trying to spend more time making healthy meals.
Last night I made this great lentil soup. I have not made many soups from scratch (besides tortilla soup) so I was quite pleased how it turned out. I definitely will be making this soup again.

Serves 6

 Ingredients        

1 tablespoon olive oil       

1 medium yellow onion, cut into ¼-inch cubes       
2 cups Yukon Gold potatoes, cut into ½-inch cubes       
4 stalks celery, chopped      
4 carrots, chopped       
2 leeks, white and light green only, thinly sliced       
3 cloves garlic, minced or pressed       
8 cups vegetable stock       
2 cups brown and/or green lentils, thoroughly rinsed and picked over       
2 bay leaves      
2 tablespoons dried parsley       
1 tablespoon dried basil      
1 tablespoon dried oregano       
Salt and pepper to taste       

1.  In a large soup pot, heat the oil over medium heat. Sauté the onion, potatoes, celery, carrots, leeks, and garlic until golden, about 5 minutes.     
2.  Next pour the vegetable stock into the pot, and add the rinsed lentils, herbs, and salt and pepper to taste.     
3.  Increase the heat to high and bring the soup to a boil.
4.  Cover, reduce the heat to a simmer, and cook for 1 hour.     
5.  Make sure the level of the stock isn’t too low, adding more stock as necessary.     
6.  Taste and add more salt and pepper if necessary.     
7.  The soup should be thick and creamy, and the lentils nice and soft.