So I decided to make it myself. This recipe is a basic one that I tweaked a bit.
4 tablespoons of olive oil
4 medium carrots, peeled and diced
3 celery stalks, diced
1 large onion, diced
4 garlic cloves, minced
2 cups of dried lentils, rinsed
1 small can (14 1/2 oz) of diced tomatoes, drained
1 teaspoon of dried thyme
1 teaspoon of basil
1/2 teaspoon of oregano
1/2 teaspoon of marjoram
10 cups of water
1 teaspoon of balsamic vinegar
Salt to taste, roughly 2 teaspoons
Cracked black pepper to taste
Heat Part 1 over medium-low heat and then add Part 2 until the veggies and aromatics are tender. Stir in Part 3, bring it to a boil, reduce the concoction to a simmer, and simmer it for approximately 45 minutes. At the end, turn off the heat and stir in Part 4.
As you can imagine, this soup was much better than all the lentil soups I've had before, and it's certainly not as salty as that stuff.