In a large pot, heat a drizzle of olive oil over medium heat. Add the finely chopped onion, diced carrots, and celery, sautéing for about 5 minutes until softened.

Stir in the freshly minced garlic and dried oregano, cooking for an additional minute until aromatic.

Add the rinsed lentils and crushed canned tomatoes into the pot, along with the vegetable broth, stirring to combine.

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

Taste the sauce and adjust seasoning, adding salt or pepper as desired.

Stir in the freshly chopped basil just before serving, and serve over your favorite pasta.