In a large pot, heat 2 tablespoons of olive oil over medium heat. Add finely chopped onions, diced carrots, and chopped celery, cooking for about 5 minutes until the vegetables soften and the onions turn translucent.

Stir in minced garlic and dried oregano, cooking for 1 minute until fragrant.

Add rinsed lentils, crushed tomatoes, and vegetable broth into the pot, stirring until well combined.

Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes.

Taste and adjust seasoning with salt and pepper, adding more herbs if desired.

Stir in freshly chopped basil just before serving and serve over pasta.