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Tomato Lentil Soup

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Ingredients

• 2 teaspoons olive oil

• 2 carrots, finely chopped

• 1 large onion, finely chopped

• 1 rib celery, finely chopped

• 4 ounces portabella mushrooms, quartered lengthwise

• 3 garlic cloves, minced

• 1 can (14.5 ounces) low-sodium diced tomatoes, with juice

• ¾ teaspoon dried thyme

• 2 cups water

• ¼ teaspoon salt

• 1/8 teaspoon ground black pepper

• ½ cup brown lentils, picked over and rinsed

• 1 teaspoon balsamic vinegar

• 1 Panera Bread Whole Grain Baguette

 

Directions

• Heat oil in a large soup pot over medium heat. Add carrots, onions, and celery, and cook until the vegetables begin to soften, 5 to 6 minutes.

• Add the mushrooms and garlic, and cook until the mushrooms begin to release their liquid, about 3 minutes.

• Add tomatoes (with juice), thyme, water, salt, pepper, and lentils. Bring to a boil over high heat, then reduce to medium-low, cover and simmer until the lentils are tender, about 35 minutes. Stir in the balsamic vinegar.

• Serve with Panera Whole Grain Baguette

Prep Time: 10 minutes

Total Time: 45 minutes

Servings: 4

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