Lentil Parmesan Soup

Ingredients

• 1/4 cup olive oil, plus more for drizzling
• 2 yellow onions, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, finely chopped
• 3 teaspoons kosher salt, divided
• 4 tablespoons tomato paste
• 1 dried bay leaf
• 2 cups dried brown or geen lentils (soaked overnight if you remember)
• 8 cups water or vegetable broth
• 1 cup shredded or grated Parmesan, plus more for serving
• Chopped cilantro or parsley leaves and stems, for serving

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