Peggy's Curried Lentil Soup

Directions:

1. Chop the potatoes, onion, carrots, celery, and celery leaves to a reasonable size. Think small enough that you can still eat it with a spoon. Chop them larger if you want it more like a stew, or smaller for more like a soup.
2. In a large pot, heat the butter and oil until butter is melted. Use only butter, only olive oil, or other oils ase desired.
3. Over medium heat, partially saut the chopped veggies. Don't allow them to soften too muchthey should remain somewhat firm.
4. Wash and drain the lentils in a colander, picking out any sticks or stones.
5. Add the lentils to the pot and stir; let cook for one or two minutes.
6. Add the broth. Use prepackaged vegetable broth or bouillon cubes and water.
7. Add the curry powder, and the bay leaves if desired.
8. Bring to boil, then reduce to simmer over medium low heat.
9. Cover the pot and cook until lentils are soft, 30-40 minutes. Stir occasionally. If it gets too thick, add a little more broth or water.