Lentil Soup with Red Wine and Parsley

I found this recipe in the Humana Active Outlook magazine for Spring 2014. I love lentil soup and this seems like a really good recipe. 1 TBS olive oil 1 small onion, chopped (about 1 cup) 2 carrots, peeled and grated 1 tsp dried thyme 1 14 oz can no-added salt diced tomatoes with their juice 4 cups (32 oz) reduced sodium veggie chicken broth 2 cups water 1 1/4 cups brown lentils (about 1/2 pound) rinsed and picked over 1/4 tsp salt 1/2 tsp freshly ground black pepper 1/4 cup red wine 1/4 cup chopped fresh parsley In a large saucepan, heat oil over medium heat. Add onion, carrot, and thyme. Cook for about 5 minutes or until softened. Stir in the tomatoes, broth, water, and lentils. Bring soup to a boil, reduce heat, cover and simmer for about 45 minutes or until the lentils are tender. Add salt.