Heat extra-virgin olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about three minutes. mince garlic. Peel Carrots. Chop Celery and carrots into small cubes (about a cm^3). Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another five minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, broth (or water and buillon cubes) and salt to taste. Add 3 tsp thyme. Bring to a boil. Reduce the heat, cover and simmer gently for 40 mins. (ENSURE THERE IS ENOUGH LIQUID SO THAT NOTHING STICKS TO BOTTOM OF POT). Taste and adjust seasonings. add elbow macaroni/small pasta and cook for 15 mins (or however long it takes for it to be al dente) before you turn it off..Remove the bouquet garni, and stir in the parsley and vinegar. Serve, garnishing each bowl with grated Parmesan or Gruyère.

Yield: Serves four.

Advance preparation: This soup will improve overnight, and keeps well for three or four days, though you will probably finish it sooner. It can be frozen for a couple of months.

Adapted from NY Times