In a pot over medium-high heat, add Olive Oil (2 tablespoon) and the Onion (1). Saute until nice and translucent. Add the Garlic (to taste), Celery (2 stalk), and Carrot (2). Mix and cook for 5-7 minutes or until the veggies are nice and soft.
Add the Dried Basil (1/2 teaspoon), and Dried Parsley (1/2 teaspoon). Mix. Add the Vegetable Broth (18 fluid ounce), Water (2 cup), Lentils (8 ounce), and Canned Crushed Tomatoes (14 ounce). Bring to a boil.
Lower the heat and cover the soup until the lentils are tender, about 20 minutes. Halfway during the cooking, add Salt and Pepper (to taste).