In a pitcher, mix the sliced cucumber with cold water. Refrigerate to infuse until serving time.

Heat a pot over medium heat. Once hot, add the olive oil.

Sauté the onion, carrot, celery, and garlic for about 5 minutes, until they begin to soften.

Stir in the chicken broth, diced tomato, thyme, and lentils. Bring to a simmer.

Continue simmering for 20–30 minutes, until the lentils are tender but not mushy.

Remove the thyme sprigs before serving.

Ladle the soup into bowls and serve hot.

Arrange the cheese slices on a plate with the crackers.

Serve the cucumber water chilled as a refreshing beverage alongside the meal.