– 1 1/2 cups green or brown lentils — rinsed – 2 tbsp vegetable oil – 1/2 cup diced carrots – 1/2 cup diced onions – 1 stalk celery — diced (optional) – 3 garlic cloves — minced or pressed – 2/3 cup cup tomato sauce – 1 Bay leaf – 1/2 tsp Salt — may need more, depending on how salty is the chicken stock – 1/4 tsp black pepper – 1/2 tsp smoked paprika – 1/2 tsp dried thyme – 1/2 tsp ground cumin – 5 cups vegetable to chicken stock — I use low sodium – 1 tsp cornstarch – 1 tbsp cold water