Lentil Soup with Carrots and Mushrooms

Ingredients

• 3 cups cooked green or brown lentils, divided (see note)
• 1/2 onion, diced
• 1 leek, root and top inch cut off, rinsed well, chopped
• 4 medium carrots, chopped
• 4 stalks celery, chopped
• 4 cloves garlic, chopped
• 2 cups chopped mushrooms
• 1 cup chopped tomatoes
• 3 cups no-salt-added or low sodium vegetable broth or water, divided
• 2 bay leaves
• 1/4 cup walnuts
• 1/4 cup nutritional yeast
• 1/4 cup no-salt-added, unsulfured sun-dried tomatoes
• 1 tablespoon red wine vinegar or Dr. Fuhrman's Black Cherry Vinegar