PANERA BREAD TOMATO LENTIL SOUP

Panera Bread Tomato Lentil Soup image

Provided by @MakeItYours

Number Of Ingredients 14

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 (14.5 oz) can diced tomatoes, with juice
3/4 teaspoon dried thyme
2 cups water
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup brown lentils, picked over and rinsed
1 teaspoon balsamic vinegar
1 Panera Bread Whole Grain Baguette

Steps:

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
Makes 4 Servings