Chop up your carrot, celery and onion
For a smoother soup, keep the dice fine
Don't forget the garlic, not pictured here
Soften the vegetables in a heavy bottom stock pot with a few tablespoons of extra virgin olive oil
Season with salt and pepper while sautéing for 5-8 minutes
I like the San Marzano stuff, any canned tomato will do
Stir in tomatoes with their juices and simmer ten minutes to reduce and break down slightly
I put a parmiggiano rind in all my soups, trust me
Add the lentils and mix to coat
Add 11 cups of chicken stock, low sodium if you prefer and don't want to be burdened with salting it later
Add the thyme sprigs and cheese rind. Bring to a boil, lower heat and cover. Simmer for 30 minutes.
Add pasta, lower or remove from heat early to prevent over cooking the noodle. Re season to taste.
Shred fresh parmiggiano, drizzle some extra virgin olive oil and enjoy.