Step 1

Heat oil in a heavy large sauce pan or dutch oven.

Step 2

Add onions, carrots, and celery, saute' until they begin to brown, about 7-10 minutes.

Step 3

Add garlic and stir until fragrant, about 30 seconds.

Step 4

Add broth, lentils and tomatoes with juice and bring to a boil.

Step 5

Reduce heat to medium-low, cover and simmer until lentils are tender, about 35 minutes.

Step 6

Season with salt and pepper.

Step 7

Serve with a splash of balsamic reduction and thick shreds of parmesan cheese