Tomato Lentil Soup

This recipe is absolutely better the next day, and since it doesn't take much time to cook lentils, it can definitely be made in the evening for the following day.  The other thing about it is that you can add or subtract lots of vegetables to this, and it is always good.  This time of year I have some straggling vegetables in my refrigerator, not at their best, but still usable.  This is a great way to use them all up and have a satisfying meal.

• 1 cup lentils, washed and picked over
• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced or some winter squash diced, or both
• 1 stalk of celery, diced
• 1 sweet pepper, chopped 
• Salt to taste
• 1 c. chopped tomatoes
•   6 cups stock
• Thyme and a bay leaf
• Freshly ground pepper to taste
• 1 to 2 tablespoons chopped flat-leaf parsley

Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the vegetables, and a generous pinch of salt, and continue to cook for another 5 minutes until tender. Add the tomatoes and spices, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bay leaf, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.