Rinse lentils under cold water.

Peel and dice potatoes, chop onion, carrots, and celery, and mince garlic.

In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5-7 minutes until softened.

Stir in the diced potatoes and lentils. Cook for a couple of minutes to blend flavors.

Pour in the vegetable broth, then add thyme, oregano, salt, and pepper. Stir well and bring to a boil.

Reduce heat to low and let the soup simmer for 25-30 minutes, or until lentils and potatoes are tender.

Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley. Serve with warm bread or a side salad.