Prep the veggies. Cube the potatoes, dice the onion, mince the garlic, and cut the broccoli to your liking.
Heat the olive oil over medium heat in a large stock pot. Stir in the potatoes until golden brown and sticking to the bottom of the pan.
Stir in the onions until they are slightly softened, just a minute or two.
Then add in the garlic and cook for 30 seconds, stirring constantly.
Pour in 16 cups of vegetable broth and bring to a boil over high heat, making sure to scrape up any potato that may have stuck to the bottom of the pot.
Once boiling, add in the bay leaves and cook for 15 minutes.
Reduce the heat back to medium, add in the lentils, and simmer for 15 minutes.
Then stir in the broccoli and simmer for another 15 minutes.
Pluck out the bay leaves, re-taste and re-season and serve immediately or let cool and store in tupperware in the refrigerator!