Copycat Tomato Lentil Soup
Ingredients
- 2 teaspoons canola oil
- 2 carrots finely chopped, about 1 up
- 1 large onion chopped fine, about 1 1/2 cups
- 4 ounces portabella mushrooms, sliced
- 1 1/2 teaspoons minced garlic
- 1 14.5 ounce can diced tomatoes with juice
- 1 teaspoon fresh minced thyme
- 1 bay leaf
- 2 cups chicken cooking stock (use vegetable cooking stock for vegetarian)
- 6 ounces water
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup lentils
- 1 teaspoon balsamic vinegar
- 3 tablespoons fresh parsely leaves