Warm the pot: Heat 2 tablespoons olive oil in a large pot over medium heat. When it shimmers, add onion, carrot, and celery. Cook 5–7 minutes until softened and lightly golden.

Add garlic and tomato paste: Stir in garlic and tomato paste. Cook 1–2 minutes until fragrant and the paste darkens slightly. This deepens the flavor.

Season the base: Add oregano, a pinch of red pepper flakes if using, and a good pinch of salt and pepper. Stir to coat the vegetables.

Simmer the lentils: Add the lentils, bay leaf, and broth. Bring to a boil, then reduce to a steady simmer. Cook 20–25 minutes, stirring occasionally, until lentils are just tender.

Add the orzo: Stir in the orzo. Simmer 8–10 minutes more, stirring now and then to prevent sticking. If the soup gets too thick, splash in more broth or water.

Finish with lemon and herbs: Turn off the heat. Stir in the zest of 1 lemon and the juice of 1–2 lemons, to taste. Fold in a handful of chopped dill or parsley. Taste and adjust salt, pepper, and lemon.

Optional enrichments: Swirl in another tablespoon of olive oil for silkiness. Add a handful of baby spinach to wilt. Top bowls with crumbled feta or extra herbs.

Serve: Ladle into warm bowls. Crack black pepper over the top and add a final squeeze of lemon if you like it extra bright.