Italian lentil soup with fresh tomatoes and Parmesan cheese

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves of garlic, minced
• 400 grams lentils, rinsed and drained
• 1 liter vegetable broth
• 400 grams fresh tomatoes, chopped
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 50 grams Parmesan cheese, grated

Instructions

1. 1 Heat the olive oil in a large pot over medium-high heat.
2. 2 Add the onion, carrots, and celery and cook until soft.
3. 3 Add the garlic and cook for another minute.
4. 4 Add the lentils, vegetable broth, tomatoes, thyme, salt, and pepper.
5. 5 Bring to a boil, reduce heat and let it simmer for 45 minutes, or until the lentils are tender.
6. 6 Add the Parmesan cheese and stir until melted.
7. 7 Serve the soup immediately, optionally with an extra drizzle of olive oil and some extra grated Parmesan cheese. Enjoy!