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Add the olive oil to the pot on medium heat. Stir in the carrots, celery, and onions and saute until softened, about 8 minutes. Season with half of your seasonings, oregano, parsley, salt, and basil.
Add the tomato paste and combine with the vegetables. Let it cook for about 3 minutes to caramelize the tomato paste. Add the lentils and combine them with the tomato paste.
Pour the broth in and add the bay leaves. Bring the broth to a simmer and stir with the vegetables. Add the remaining seasonings and parmesan rind and simmer for 20 minutes. Use the immersion blender to blend the lentils slightly. You're not looking to blend the soup completely, just 3 little pulse blends to release some starch.
Stir in the zucchini and beans. Simmer for 20 more minutes. Then remove the bay leaves and parmesan rind. Squeeze in the lemon juice and serve!
4 days in the refrigerator 3 months in the freezer.