2 tablespoons extra virgin olive oil
1/2 medium onion diced
2 ribs celery diced
2 medium carrots diced
½ bell pepper, diced
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
14 ounces canned diced tomatoes
4 cups chicken or vegetable broth
1 cup brown or green lentils
1 rind Parmigiano Reggiano optional, see notes below
1 teaspoon kosher salt
¼ teaspoon crushed red chili flakes
Heat a large saucepan to medium-low and add the olive oil, carrots, celery, bell peppers, and onion. Cook until soft and translucent (about 10 minutes).
Add in the tomato paste and cook, stirring frequently for 5 minutes.
Next, add in the chicken broth and tomatoes, Bring to a boil, then lower the heat. Add the remaining ingredients and stir well. . Cok the pan to a simmer until the lentils are soft (about 60-900 minutes).
Taste test and adjust salt and pepper to taste. Serve in bowls with a drizzle of extra virgin olive oil and with grated cheese.