Lentil Soup Italiano

• 3 cups vegetable broth
• 3 cups water
• 2 cups brown lentils, picked over and rinsed
• 1 tablespoon olive oil
• 1 large onion, peeled and coarsely chopped
• 2 large garlic cloves, peeled and minced
• 4 celery ribs, cut into 1-inch slices
• 2 large carrots, chunked
• 14 lb mushroom, sliced
• 2 bay leaves
• 1 teaspoon dried thyme
• 14 teaspoon dried oregano
• 1 pinch crushed red pepper flakes
• 3 tablespoons tomato paste
• 1 12 tablespoons balsamic vinegar
• sea salt, to taste

1. In a large soup pot, combine all ingredients except tomato paste, vinegar, and salt.
2. Bring to the boil, reduce heat and simmer, covered, until the lentils are tender, 35 to 40 minutes.
3. Remove the bay leaves.
4. Dissolve the tomato paste in a cup of the soup, and stir this mixture back into the pot.
5. Stir in enough vinegar to perk up the flavors.
6. Add salt to taste, if needed.
7. Simmer for 2 to 3 minutes.

vegetable broth, water, brown lentils, olive oil, onion, garlic, celery, carrots, mushroom, bay leaves, thyme, oregano, red pepper, tomato paste, balsamic vinegar, salt

Taken from www.food.com/recipe/lentil-soup-italiano-281511 (may not work)