Clean the lentils of any foreign objects, place them in cold water, bring to a boil, and drain in a colander. In a pot, heat the olive oil with the onion and sauté until soft. Add the lentils and stir to coat them with oil.

Add enough water to cover the lentils, but not too much. Add the bay leaves, garlic, and carrot. Let them boil for 15 to 20 minutes, then add the tomatoes and the bouillon cube, if using. Season with salt and pepper and let the soup thicken. Add water gradually; some prefer it more soupy, others thicker. The lentils should melt in your mouth. Just before finishing, add a little lemon juice to lighten the color and help with iron absorption.

Add vinegar to your plate if desired. Good luck!!