In a pot, add the olive oil. Finely chop the onion or use a food processor to chop it very finely.

Turn the heat to medium and sauté the onion for a bit. Crumble in the bouillon cube and stir them together.

Add the lentils, water, and salt. Stir every 5 minutes with a whisk.

After about 30 minutes, the soup will be ready.

You can cut bread into small cubes, place them in a skillet, drizzle with a little olive oil, and toast over very low heat, stirring constantly, to make crispy bread to serve with the soup.