Work Week Lunch

1 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.
2 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. 
3 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.
4 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. 
5 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.