Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Sauté for 5-7 minutes, until the vegetables are tender.
Add Garlic and Spices:
Stir in the garlic and cook for another minute until fragrant. Then, add the chili flakes, basil, oregano, and rosemary. Stir to combine.
Cook the Lentils:
Add the lentils, crushed tomatoes, vegetable stock, Parmesan rind (if using), and salt and black pepper to the pot. Stir everything together.
Simmer the Soup:
Bring the soup to a simmer. Reduce the heat to low and cook for 30-40 minutes, stirring occasionally. Add water if needed to reach your desired soup consistency.
Finish and Serve:
Remove the Parmesan rind from the soup. Stir in the chopped parsley. Taste and adjust the seasoning if needed.
Serve:
Ladle the soup into bowls, drizzle with a bit of extra virgin olive oil, and top with grated Parmesan cheese.
Serving and Storage Tips:
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