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Place the first 6 ingredients in a large saucepan on high heat and cook, stirring frequently, for 15-20 minutes, until the onion and fennel have softened and are slightly caramelised.
Stir in the tomato paste, cook for 2 more minutes then add in the stock, lentils, 20g of parmesan, chilli flakes, 1 teaspoon of salt and a good grind of black pepper.
Cover with a lid, bring to a boil on high heat and then reduce the heat to low.
Simmer for 40 minutes, stirring occasionally, until thickened but still slightly brothy.
Carefully pick out and discard the oregano stems.
Meanwhile make the tomato salsa. Heat a frying pan on high heat and once smoking, add in the tomatoes, charring for 5-7 minutes, shaking the pan occasionally until softened and nicely charred in places.
Set aside to cool for 5 minutes, chop finely (discarding any large pieces of skin) and add to a bowl.
Wipe the pan clean, return to medium heat with the oil and garlic, fennel seeds and oregano leaves.
Cook for 1 minute until soft and fragrant, then stir in the tomatoes and ½ teaspoon of salt.
Serve the stoup in bowls with a spoonful of tomato salsa, the extra oregano scatter on top and some parmesan grated on top.