Rinse the lentils under cold water, removing any debris or stones. Set aside.

Peel and dice the onion and carrot into small, even pieces.

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent.

Add the diced carrot to the pot and cook for an additional 3-4 minutes, stirring occasionally.

Add the rinsed lentils to the pot, followed by the vegetable broth. Stir to combine.

Add salt and black pepper to the pot, then bring the mixture to a boil.

Once boiling, reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender. Stir occasionally and adjust seasoning if necessary.

While the soup is simmering, toast the whole grain bread slices until golden brown. You can use a toaster or a skillet.

Once the lentils are tender, remove the pot from heat. You can use an immersion blender to puree the soup to your desired consistency, or serve it as is for a chunkier texture.

Serve the lentil soup hot, alongside the toasted whole grain bread. Enjoy your hearty meal!