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Add the olive oil to a large saucepan, and over medium heat, add the diced onion, carrot and celery and sauté gently for about 5 minutes until the vegetables soften and the onion becomes translucent. Stir occasionally.
Add the garlic and sauté for one minute. Then, add the remaining ingredients.
Bring to the boil, then lower the heat and simmer for 30-40 minutes, stirring regularly, until the lentils are cooked. If the soup is too thick, add a little extra stock.
Just before serving, add the chopped parsley and stir well. Check that the seasoning is to your liking.
Ladle the soup into bowls, discarding the parmesan rind. Drizzle with extra virgin olive oil and serve with grated Parmesan.