Rinse the green lentils thoroughly under cold water.

Dice the red onion and carrots into small even pieces.

Heat the olive oil in the large pot over medium heat.

Sauté the red onion and carrots for 5 minutes until well browned.

Add the garlic and tomato paste to the pot.

Cook for 1 minute while stirring until the garlic is fragrant.

Add the rinsed green lentils, bouillon cubes, dried oregano, and bay leaves.

Pour in the water and stir until the bouillon cubes dissolve.

Bring the soup to a boil over medium-high heat.

Reduce to a gentle simmer and cook for 30 minutes until the lentils are tender.

Remove the bay leaves and season the soup with Guérande sea salt.

Zest the lemon, then squeeze its juice into a small bowl.

Stir the lemon juice and lemon zest into the finished soup.

Ladle the soup into four bowls and crumble feta cheese over each serving.

Top each bowl with Kalamata olives and serve warm.