Portobello Mushroom and Lentil Soup

1 tablespoon olive oil 1 medium onion, finely chopped 4 cloves garlic, minced 1 lb. portobello mushrooms, stems removed, caps coarsely chopped 1 C canned tomatoes, chopped with their juices 1 C dried brown lentils, picked over and rinsed 5 C vegetable stock 1/2 C chopped fresh parsley leaves salt and pepper to taste 2 bay leaves

Serves 4 Heat the oil in a large pot over medium high heat. Add the onion and garlic and cook, stirring, until it softens, about 3 minutes. Add the chopped mushrooms and cook, stirring occasionally, until they soften and begin to release their liquid, about 5 minutes. Stir in the tomatoes, lentils, and stock. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and the soup has thickened, about 1 hour. Season with salt and pepper and stir in the parsley just before serving.