Throw French Green Lentils (1 1/4 cup), Canned Crushed Tomatoes (12 ounce), Onion (2), Garlic (2 clove), Bay Leaf (1), White Balsamic Vinegar (1/2 cup), Extra-Virgin Olive Oil (1/2 cup), Kosher Salt (1 teaspoon), Fresh Thyme Leaves (1/2 teaspoon), Carrot (3), Celery (3 stalk), Crushed Red Pepper Flakes (to taste), and Freshly Ground Black Pepper (to taste) together in a pot.
Add roughly 7 cups of Water and bring to a boil. Simmer for one hour uncovered.
Taste, adjust with more salt — I always add another teaspoon of kosher salt, sometimes more. Extract the bay leaf and thyme sprigs, if using, and discard. Serve with bread and lots of Freshly Ground Black Pepper (to taste).