Sauté, in a 3-quart saucepan, onion, celery, carrots, and garlic in ¹/₂ cup water or vegetable broth over high heat for about 9 minutes or until tender.

Add remaining 4 cups of water or vegetable broth and remaining ingredients, except salt and pepper. Turn heat to high and bring to a boil, then reduce heat to low. Cover and simmer for 35 minutes or until lentils are soft.

Discard bay leaf, and season to taste with salt and pepper. You may want to season further with a dash of your favorite liquid hot sauce.