Dice up your onion, carrots and celery into your desired thickness

Slice up the garlic cloves

Place a saucepan over high heat and add inside ¼ cup of olive oil

Add inside the vegetables

Add 1 table spoon tomato paste and give everything a good mix

Put inside 400 grams of washed lentils

1 teaspoon oregano and ½ teaspoon black pepper

Add 400 grams crushed tomatoes

Combine everything nicely

Add roughly 1.5 litres of water (cover 1 inch past the top of the lentils)

Add inside 3 fresh bay leaves and one bunch fresh thyme (tied together to easily remove after)

Allow the soup to come to a boil

Place the lid on top, turn down the heat and simmer for roughly 40 minutes (until cooked)

Add ½ tablespoon salt, mix and taste. (Add more salt and pepper if needed)

Serve with extra virgin Greek olive oil, red win vinegar and chilli flakes (optional)