| 1 | tb | Broth or water |
| 1/4 | c | Coarsely chopped garlic |
| 2 | c | Thinly sliced leeks (white |
| | And light green parts) |
| | Or coarsely chopped onions |
| 2 | lg | Carrots, halved lengthwise |
| | And cut into 1/4*inch |
| | Slices |
| 2 | lg | Celery ribs, diced |
| 1/2 | lb | Fresh mushrooms, halved (if |
| | Small) or quartered |
| 2 | c | Dried lentils, picked over |
| | And rinsed |
| 6 | c | Boiling water |
| 1 1/4 | ts | Dried rosemary leaves |
| 1 | ts | Dried thyme or marjoram |
| | Leaves |
| 2 | lg | Bay leaves |
| 1/4 | ts | Crushed red pepper flakes |
| 2 | lg | Red bell peppers, roasted, |
| | Seeded, and diced |
| 1/2 | | To 3/4 cup minced fresh |
| | Parsley |
| 2 | | To 3 teaspoons balsamic |
| | Vinegar |
| | Salt and freshly ground |
| | Pepper to taste |
