Rinse the Lentils well. Finely chop the Onion, Carrots, and Celery (this trio is your soffritto). Mince the Garlic.

In a large pot, heat the Olive Oil over medium heat. Add the Onion, Carrots, and Celery. Sauté until softened, about 8 minutes.

Add the Garlic and Thyme, cook for 1 minute until fragrant.

Stir in the Lentils, Tomatoes (with their juice), Vegetable Broth, Water, Salt, and Black Pepper.

Bring the mixture to a boil, then immediately reduce heat to low, cover, and simmer gently for 30-35 minutes, or until the lentils are tender.

Taste and adjust seasoning before serving hot.