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Burst Tomatoes: Heat 3 tablespoons extra virgin olive oil in a large pot or Dutch oven over medium-high heat. Add 2 pints cherry tomatoes and cook about 5 minutes, stirring occasionally, until blistered and lightly charred.
Add aromatics: Stir in 1 medium onion (chopped), 3 cloves garlic (grated), 1 teaspoon dried oregano, and ¼ teaspoon red pepper flakes. Cook 3 minutes, until softened and fragrant.
Simmer: Add 1 cup dried split red lentils (rinsed), 4 cups chicken broth, ½ teaspoon salt, and black pepper. Bring to a boil, then reduce heat and simmer 15 minutes covered with a lid cracked open, until lentils are tender.
Ladle into bowls: Top each portion with some zest and juice of 1 lemon, a drizzle of olive oil and a sprinkle of crumbled feta or grated parmesan. Serve warm with crusty bread.