Heat olive oil over medium. Add onions and sauté for 5 minutes. Add carrots, peppers and garlic, cook for another five minutes.
Add crushed tomatoes.
Add 4 cups of chicken stock and 4 cups of water to sautéed veggies.
Add cup of lentils.
Add 2 tablespoons of balsamic vinegar.
Add 2 bay leaves.
Bring soup to a boil and simmer for 30 minutes until veggies are tender. Add salt and pepper to taste!