Lentil minestrone

1 T. olive oil
1 small onion, chopped
1 carrot, minced
1/2 C. celery, minced
4 cloves garlic, minced
1 14-oz can chopped tomatoes
1/2 C. parsley, chopped
1/2 tsp. thyme
1 bay leaf
1/8 tsp. cayenne pepper
1 1/2 C. lentils
1/2 C. small pasta
black pepper to taste
salt to taste
1/4 C. grated soy Parmesan cheese

Saute the onion, carrot, and celery over low heat until tender.  Stir in the garlic and tomatoes; raise to a simmer.  Cook 10 minutes, then add lentils and 8 cups water and bring to a boil.  Add the cayenne, thyme, bay leaf, and half the parsley, lower to a simmer and cook, covered for 30 minutes.  Add salt to taste; simmer for another 15-30 minutes or until lentils are tender.  Add pepper and pasta and allow to simmer until the pasta is al dente.  Add the remaining parsley and top with grated Parmesan.