Sauté the base

• Heat the olive oil in a stockpot over medium heat.
• Add the onion, garlic and celery and cook until softened and fragrant.

Add lentils, vegetables and broth

• Add the lentils, frozen mixed vegetables and bay leaves.
• Stir in the vegan no-beef bouillon base and the water.

Simmer the soup

• Bring to a boil, then lower the heat and simmer, partially covered, until the lentils are tender.
• Stir occasionally and add more water if it gets too thick.

Finish with cilantro

• Remove the bay leaves.
• Stir in the chopped cilantro and taste for seasoning.

Serve

• Ladle the hot soup into bowls and let it cool slightly before eating.