Heat EVOO over medium high heat and add onion, carrot and celery. Saute until onions are translucent and the carrots and celery are tender, about 6-7 minutes.
Add garlic and saute for an additional minute.
Add cumin and thyme and stir for 1-2 minutes.
Add lentils, chopped tomatoes, broth, salt, pepper and parmesan rind if you have one. Bring to a boil and then simmer over low heat for 35-40 minutes until lentils have softened and flavors have blended.