Serves 6

INGREDIENTS

3 tablespoons extra virgin olive oil
1 Spanish onion, chopped small
2 small carrots, peeled and chopped small
2 celery, chopped small
2 tablespoons thyme
1 (15 ounce) can whole plum tomatoes
4 cups vegetable (onion based) broth
2 teaspoons salt
1 cup brown Italian lentils
2 fresh bay leaves
Parmigiano Reggiano cheese rind
Grated Parmigiano Reggiano, for garnish

DIRECTIONS

In a heavy bottomed Dutch oven, over medium heat, add olive oil. Add onions and cook until translucent, 7 minutes. Add carrots, celery and thyme and cook, stirring occasionally, 5 to 7 minutes more. Reduce heat to medium low and add tomatoes, cook until flavor becomes concentrated, stirring to makes sure tomatoes and vegetable don’t burn, 15 minutes. Next, add vegetable broth, salt, lentils, bay leaves and Parmigiano Reggiano rind. Increase heat to medium high and bring to a boil and then reduce to a simmer and cook until lentils are tender. Remove cheese rind and serve garnished with more cheese.