Prepare the ingredients as directed.

Cucumber Water: Place the cucumber slices in the water and allow to infuse in the refrigerator until ready to serve. Serve over ice if desired.

Heat a pot over medium heat. Once hot, add the olive oil. Sauté the onion, carrot, celery, and garlic until softened.

Stir in the chicken broth, diced tomato, thyme, and lentils. Bring to a simmer and cook for 20–30 minutes, until the lentils are soft and the soup develops flavor.

Check the lentils for doneness—they should be tender but not mushy. Remove the thyme sprigs before serving.

Serve the soup with cheese and crackers, alongside the cucumber water.