Lentil Tomato Soup

• 1 cup lentils, washed and picked over
• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 stalk of celery, diced
• Salt to taste
• 1 14-ounce can chopped tomatoes, with juice
• 5 cups water
• A bouquet garni made with 2 sprigs rosemary and 1 bay leaf
• Freshly ground pepper to taste
• Grated Parmesan or Gruyere for serving
• 1 to 2 tablespoons chopped flat-leaf parsley

1. Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion.
2. Cook, stirring, until tender, about 5 minutes.
3. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender.
4. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes.
5. Add the lentils, water and salt to taste.
6. Bring to a boil.
7. Reduce the heat, cover and simmer gently one hour.
8. Taste and adjust seasonings.
9. Remove the bouquet garni, and stir in the parsley.
10. Serve, garnishing each bowl with Parmesan or Gruyere.

extra virgin olive oil, onion, garlic, carrot, celery, salt, tomatoes, water, bouquet garni, freshly ground pepper, parmesan, flatleaf

Taken from cooking.nytimes.com/recipes/1012956 (may not work)