In a large soup pot, put about 1/4cup olive oil add garlic add celery and carrots in slices about 1/4 inch thick or smaller..saute,

Add lentils, saute for about 5min more..then add 6 cups chicken stock, tomatoes and bay leaves, salt and pepper..cook till lentils are soft, if becomes too thick add more stock

In a separate pot cook and drain the pasta, (al dente)

Add pasta to soup when done cooking..