In a saucepan, heat olive oil. Add garlic, parsley and chile peppers and saute for a few minutes. Add plum tomatoes and juices from the tin. With the back of a wooden spoon, break up the tomatoes into little chunks.
Add the lentils, salt, and pepper. Add the water and allow to cook for approximately 15 to 20 minutes, until the soup has thickened.
Recipe courtesy of David Rocco