Method

• Heat the oil in a heavy large pot over medium heat
• Add the onion, carrots, and celery
• Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes
• Add the tomatoes with their juices
• Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes
• Add the lentils and mix to cook
• Add the broth and stir
• Add the thyme sprigs
• Bring to a boil over high heat
• Cover and simmer over low heat until the lentils are almost tender, about 30 minutes
• Add the sorrel, stir and let wilt into the soup for a couple of minutes, season with salt and pepper, to taste
• Ladle the soup into bowls
• Sprinkle with the Parmesan, drizzle with olive oil, and serve