Greek Lentil Soup

1 1/4 cup lentils, washed and picked over for stones
2 garlic cloves, peeled and diced
1 celery stalk, finely diced
1 medium-sized red onion, peeled and diced
1 large russet potato, peeled and diced
2 bay leaves
6 Tbsp olive oil, divided
Salt
Freshly ground black pepper
2 slices sourdough bread, crusts removed, cubed
Red wine vinegar

1. Place the lentils, garlic, celery, onion, potato, bay leaves and 2 Tbsp olive oil in a saucepan. Cover with water and bring to a boil, then simmer for 30 minutes or until the lentils are cooked. Season with salt and pepper.
2. To serve, prepare croutons by sauteing the bread cubes in the remaining 4 Tbsp olive oil until golden brown, then drain on paper towels. Ladle the soup into bowls with the croutons and a splash of red wine vinegar.

Note: Puy lentils are preferrable for their delicate flavor. However, in Greece, brown lentils, despite their longer cooking time, have been used in similar soups since ancient times.

Source: Modern Greek cookbook

Try #??
I've made this several times already, and only once with the croutons (which were yummy), but it is just find without that added step. This goes well with any bread on the side.