French Lentil Soup

from Soups from a Monastery Kitchen, Brother Victor-Antoine, Arcadia Press (1996)

6 tablespoons olive oil
large onion, chopped 
2 garlic cloves, minced
7 oz, (200g) lentils
5 pts, (2.8 1) water (more if needed)
1 celery stalk, cut fine
1 turnip, diced
1 bunch sorrel or spinach leaves
1 bay leaf
1 large carrot, finely cut
1 large potato, diced
8.5 fl oz, (240ml) tomato sauce
salt and pepper to taste
2 oz, (60g) cooked rice (optional)
1. Pour the olive oil into the soup pot and gently sauté the onion and garlic for 2 Stir continually.

2. Wash and rinse the lentils and add them to the soup pot. Add the water, cut vege and the rest of the ingredients except the salt and pepper and rice. Bring to a boil lower the heat to medium and cook slowly, covered, for 1 hour.

3. Add the salt and pepper and let the soup simmer a short while longer. Remove the leaf. Serve hot. Add cooked rice if desired.