heat olive oil in a large pot over medium heat, add the onion,garlic and pepper flakes and cook,stirring occasionally,until the onion is slightly soft,about 2 minutes. Remove 1 tbsp of the flavored olive oil and set aside. Add tomatoe paste and cook,stirring, 2 more minutes. Add chicken broth, 4 cups water and the cheese rind if using. Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add lentils along with the liquid from one of the cans; reduce heat to medium low and simmer until the pasta is tender, 10-12 more minutes.

Meanwhile, which 1 tbsp parsley and 1 tbsp of water into the reserved flavored oil. Stir 1/4 cup parmesan cheese and the remaining parsley into the soup; remove the cheese rind(if using) and add salt to taste. Ladle into bowls; drizzle with flavored olive oil and top with remaining parmesan cheese. serve with bread