In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until softened.

Stir in 3 minced garlic cloves and cook for an additional minute until fragrant.

Add 1 cup of rinsed lentils and a bay leaf to the pot. Pour in 6 cups of vegetable broth and stir well. Bring to a boil.

Reduce heat to a gentle simmer. Cover and cook for about 30 minutes, stirring occasionally.

After lentils are tender, add 1 cup of pasta and cook according to package directions, usually around 7-10 minutes.

Taste the soup and season with salt and pepper. Remove bay leaf before serving.