Panera Bread Tomato Lentil Soup

By RecipeKitchen

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 (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

Details

Servings 1
Adapted from restaurant.recipes-network.net

Preparation

Step 1

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