Finely chop the onion, carrots, and celery into bite-sized pieces.

Heat olive oil in a large pan and sauté the onion, carrots, and celery until soft. Add the garlic and cook until fragrant.

Add the tomatoes to the sautéed vegetables and stir together. Add the lentils and herbs (oregano, thyme, bay leaves), then pour in vegetable broth or water until the lentils are just covered.

Bring to a boil, then reduce to a gentle simmer. Cover and cook for 25-30 minutes, stirring occasionally. Optionally add a splash of red wine or balsamic vinegar during this step.

Taste and adjust the seasoning with salt, pepper, and optional red pepper flakes or a touch of sugar.

Serve over pasta, zucchini noodles, or baked potatoes.