In a large pot, sauté onion, carrots, and garlic in plenty of olive oil on medium heat until softened.

Add oregano, cumin, red pepper flakes, and the bay leaves and toast for a few seconds.

Add the tomatoes, broth, and red lentils. Simmer until lentils are completely soft.

To purée: either use an immersion blender to blend the entire soup if you want a purée-style soup, or remove a few cups and blend in a blender for a creamy broth with chunks of veggies. (Don’t use the immersion blender if you want chunks, you’ll just end up with a gritty texture that’s not as enjoyable.)

Squeeze in plenty of lemon juice and season with salt and pepper. Serve with feta, parsley, pepitas, or whatever else looks good to you!