Step 1

Heat oil in a large heavy-bottomed pot or Dutch oven over medium high. Add onions, carrots, celery, garlic, and 1 teaspoon salt and cook, stirring often, until tender and beginning to brown, 10 to 12 minutes. Make a little hole in the middle of the veg so you can see the bottom of the pot and add the tomato paste, cook, stirring it into the vegetables, until it starts to darken in color, about 2 minutes (really wait for it: once the tomato paste starts to caramelize it will add a TON of flavor to the soup, especially if you’re using water and not broth). Stir in the lentils, bay leaf, water, Parmesan rinds if you’ve got ‘em and remaining 2 teaspoons salt. Bring to a boil, reduce heat to simmer and cook, stirring occasionally, until lentils are tender, 30 to 35 minutes. (if you soaked the lentils they’ll be done in about 15 min).

Step 2

Remove soup from heat and stir in 1 cup of the Parmesan. Taste and season with more salt and pepper if you like.

Step 3

Top bowls with lots of Parmesan (like a 1/4 cup each), cilantro and a drizzle of oil.