Heat 2 tbsp extra virgin olive oil until shimmering. Add onions and carrots. Cook for about 3 minutes, stirring often.
Add the garlic, and cook for another 1-2 minutes, stirring occasionally.
Add the oregano, cumin, crushed red pepper, salt, bay leaf and thyme sprigs. Cook for 1 minute stirring frequently until fragrant.
Add tomato purée, water and lentils. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.
Remove from heat. Purée with an immersion blender until the soup is smooth.
Return soup to heat, and stir occasionally until it is warmed up to your liking
Turn off the flame and add lemon zest and lemon juice. Give the soup one more stir.
Transfer soup to serving bowls and garnish with a bit of extra virgin olive oil, parsley and crumbled feta cheese.
Serve with your favorite crusty bread!