Vegan Lentil Soup

There are always lentils in my cupboard, and I'm always forgetting they're there to be used in things besides curry.
So I'm on a lentil mission! It started with soup, but I've also got a stew and a bolognase (forever spelling it wrong) to work on which I'll post - if successful, in the very near future.
This soup is thick, creamy, filling and so very delicious.
Prep time is around 5-10 minutes depending on your chopping speed, and 25-30 minutes cooking.

Ingredients:

1 tbsp cooking oil
1 large carrot, diced
2 large celery stalks, diced
1 white onion, diced
1 cup red lentils
1 litre vegetable stock
1 bay leaf
1 tbsp lemon juice (feel free to omit this, it doesn't make it lemony I promise)
salt and pepper to season


In a large pan, heat the oil and add carrot, celery and onion. Stir and cover so the vegetables sweat for a few minutes on medium heat.
When the onions are translucent, add the lentils, veg stock and bay leaf.
Bring to the boil then reduce heat to low and simmer for 20 minutes or until the lentils are cooked.
Turn off heat and stir in your lemon juice. Season with salt and pepper and serve.

This will keep for a few days in the fridge and a few months in the freezer.