Prepare all ingredients as listed above.

In a pitcher, combine the sliced cucumber with cold water. Place in the refrigerator to chill and infuse until serving.

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

Add the onion, carrots, celery, and garlic to the pot. Sauté for about 5 minutes, until the vegetables begin to soften and the onions are translucent.

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

Continue to simmer for 20–30 minutes, or until the lentils are tender but not mushy. Remove the thyme sprigs from the soup and discard.

Serve the soup with cheese and crackers and cucumber water.