Lentil Soup

2 Tbsp olive oil
1 medium onion, chopped
2 carrots peeled and chopped
2 celery stalks chopped
2 garlic cloves chopped
salt and freshly ground black pepper
1 14 oz can diced tomatoes
1 pound lentils
11 cups chicken broth
4-6 thyme springs (fresh)
2/3 cup dried elbow pasta
1 cup shredded Parmesan

Heat oil in a heavy large pot over medium.  Add onions, carrots and celery.  Add garlic, salt and pepper and sauté until veggies are tender 5-8 min.  Add tomatoes with juice.  Simmer until juice evaporates a little and tomatoes break down, stirring occasionally (8 min).  Add 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 (30 min).  Stir in pasta.  Simmer until pasta is tender 8 min, Season with salt and pepper to taste.  Serve in bowls, sprinkle with Parmesan