Lentil Soup

This has been a favorite for our family since 2005.  We tried it during our stay in Rio de Janeiro, and I bet we've made it about monthly since then.  It's healthy, cheap, tastes good and isn't that tough to make.

1 Tab. olive oil
1 large onion, chopped
3 carrots, peeled and chopped (1/4" half-moons)
3 cloves garlic, minced
2 Tab. tomato paste
1 1/2 c. lentils, picked over and rinsed
1/2 tsp. dried thyme
2 cans (14.5 oz each) vegetable or chicken broth (reduced sodium works great)
2 c. water
1 Tab. red-wine vinegar
salt and pepper
grated parmesan

In a heavy pot with a tight-fitting lid (I use my big Le Creuset type pot), cook onion and carrots in olive oil until softened (about 5 min.).  Stir in garlic and cook 30 seconds.  Stir in tomato paste and cook 1 minute.  Add lentils, thyme, broth, and 2 c. water.  Bring to a boil.  Reduce heat to a simmer.  Cover and cook until lentils are tender (30-45 min.).

Stir in vinegar, salt to taste (about 1 tsp.) and pepper to taste (about 1/4 tsp.).  Serve immediately.  Garnish bowls with parmesan.