Italian -Style Lentil Soup

Ingredients for 6-8 portions
2 tablespoons olive oil
3 garlic cloves minced
1 medium onion, chopped
2 celery stalks chopped
2 carrots, peeled and chopped
1 pound of tomatoes chopped
Coarse sea salt
Freshly ground black pepper
1 pound of lentils
2 quarts of water
4-6 sprigs of fresh thyme
Shredded Parmesan Cheese (I used Parmigiano Reggiano)

In a deep saucepan over medium heat, sauté the garlic and onion with olive oil, until wilted, about 5 minutes. Add the celery and carrots and cook until vegetables are tender, 5 to 8 minutes. Add tomatoes with their juice. Simmer, stirring constantly, until juices almost evaporate and the tomatoes crumble, about 10 minutes. In a pot over medium heat add the water, lentils, and thyme. Bring to a boil, reduce the heat and simmer, covered, for 30 minutes until lentils are tender. Check the salt. Serve with Parmesan cheese.

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