Preheat a large pot to medium high heat. Add olive oil followed by the carrots, onion, celery, salt, pepper and bay leaf. Cook for 5 minutes.
Add lentils (soaked, rinsed) and cover with water (just enough water to cover).
Cook on low for 60-90 minutes until lentils are done.
Once done, assemble a bowl of the following: ½ cup cooked lentils (feel free to drain the stock), 2 T. feta, ¼ cup tomatoes, 2 T. olives, 2 T. corn, ¼ diced avocado, 2 oz. diced protein of choice.