Heat up a large pot over a medium flame and add the olive oil. After a minute or two, add the onions and carrots with a pinch of salt. Cook for 5-7 minutes over medium-low heat, until the onions start to soften and become fragrant.

Add the garlic, tomato paste and more salt and pepper. Stir to coat the veggies in the paste and cook on medium for 2-3 minutes.

Add the can of diced tomatoes, 3 cups of water, lentils and oregano. Add another pinch of salt. Bring the mixture to a boil, then cover and reduce to a simmer. Let the lentils cook for about 10-15 minutes.

Add the remaining 3 cups of water, mixed frozen veggies and pasta. Add a generous pinch of salt. Bring the pot to a boil, then reduce the heat and let the pasta cook through for about 10-12 minutes.

Taste the soup and adjust spices as needed! Then divide it between your containers and let it cool for 15-20 minutes before sealing and storing.