Boil the lentils. Combine about 3 cups of water and 1 cup of lentils in a medium-sized saucepan, cover with a lid, and bring the water to a boil. About 5 minutes. Then strain the lentils in a fine mesh strainer, discard the liquid, and set the lentils aside.

Sauté the vegetables. Peel and finely dice the carrot, celery, yellow onion, and bell pepper and set aside. Peel the pearl onions and garlic cloves and leave them whole. I like to score the pearl onions and pierce them so that they cook through. In a large pot, heat up the olive oil over medium-low heat. Add in the diced onions and garlic cloves, and sauté until the onions are translucent. Then add in the gold pearl onions, diced carrots, celery, bell pepper, and tomato paste. Continue to sauté the vegetables uncovered over medium-low heat for about 8-10 minutes.

Add in the lentils, water, and roasted vegetable base. Add the partly cooked lentils and 5 cups of water to the pot with the vegetables. Cover with a lid and allow the water to come to a boil. Once the water is boiling, add the vegetable base. Stir together and reduce the heat to a simmer.

Simmer the soup. Add in the bay leaves and allspice seasoning. Cover the pot loosely with a lid and simmer the soup for 35-40 minutes. The soup will thicken as the lentils and vegetables cook. Once the lentils are ready, turn off the heat. Serve the fakes with a drizzle of olive oil on top, balsamic glaze or red wine vinegar. Optional to sprinkle with a little bit of crumbled feta cheese, dried oregano or red chilli flakes. Serve with fresh crusty bread. Enjoy!