Italian Good Luck Lentil Soup

1/3 cup olive oil
2 large yellow onions, chopped
1 celery stalk, chopped
1 carrot, diced
3 garlic cloves, chopped
2 bay leaves
1/3 cup chopped flat-leaf parsley
1/4 cup tomato paste
1 pound dried lentils
Few drops smoke flavoring, optional
Salt, preferably Kosher
Freshly ground black pepper
Extra-virgin olive oil, for serving
Freshly-grated Parmigiano-Reggiano cheese, for serving

1. In a large stockpot, heat the olive oil over medium-low heat. Add onions, celery, carrot,

and garlic, and cook, stirring occasionally, until the vegetables are softened, about 10 minutes.

2. Add bay leaves, parsley, tomato paste, lentils, and smoke flavoring, if using,

 to the pot. Season to taste with salt and pepper. Add 2 1/2 quarts water, stir

well, and bring to a boil, then reduce the heat to a simmer and cook for 1 hour.

3. Remove bay leaves and adjust the seasonings if needed. If the soup is too thick,

stir in more water. Serve with a drizzle of olive oil and some Parmigiano-Reggiano.

Serves 6.