Sauté olive oil, garlic, oregano, cumin, onion, carrots, celery for 3 minutes. Next add potatoes and sauté for 3 minutes.
Add broth, tomato sauce, water, bay leaves, and lentils- stir and bring to a low boil.
Add broth, tomato sauce, water, bay leaves, and lentils- stir and bring to a low boil.
Reduce heat to a simmer and let simmer for 3 hours, stirring occasionally.
Serve with Parmesan cheese if desired.
Can be stored in the fridge for 4 days or frozen for one month.