2 tbs olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic gloved, chopped
salt and pepper to taste
1 (14 ounce) can diced tomatoes
1 pound lentils
11 cups low-salt chicken broth
4 sprigs thyme sprigs
2/3 cup elbow pasta
1 cup shredded Parmesan Cheese

Heat the oil in a heavy large pot over medium heat. Add the onions, carrots, celery. Add the garlic, salt, peeper, and saute until vegetables are tender, about 6-8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add broth and stir. Add thyme sprigs.  Bring to a boil over high heat. Cover and simmer over low heat until lentils are almost tender, about 30 minutes.
Stir in pasta. Simmer until the pasta is tender but still form to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle soup into bowls. Sprinkle with Parmesan, drizzle with olive oil, and serve.