Wash and drain the lentils.

Place the lentils in a pot and add 1 1/2 quarts (about 1.5 liters) of room temperature water.

Skim off the white foam that forms on the surface.

Bring to a boil, then cook over medium heat for 30 minutes.

Add the grated onion, whole or minced garlic, peeled and sliced carrots, chopped celery, and chopped or whole tomato if small.

Add the tomato paste, seasoning, bouillon cube, and oil.

Bring to a boil, then reduce the heat and cook covered over medium heat.

Serve the hot soup with homemade bread.