Lentil Something - Testing

1 - I have no idea with this is or where it comes from. I assume it's a soup. But maybe not since the last step suggests draining the extra water.

2 - I think this makes a good side, for a Table d'hote, and it is a bit too salty, so I'm going to reduce 1 Tbsp. of salt to 2 1/2 tsp.

3 Tbsps. olive or vegetable oil

1 onion, peeled and finely chopped

2 cloves garlic, peeled and finely chopped

1 carrot, peeled and finely chopped

6 cups water (broth?)

2¼ cups French lentils

1 tsp. dried or 1 Tbsp. fresh thyme

3 bay leaves

2½ tsps. salt

2+ Tbsps. red wine vinegar

1. Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
2. Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
3. Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. 
4. Stir in the red wine vinegar and adjust to taste.
5. Serve immediately, or allow them to cool and reheat later.