The Best Lentil Soup

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3 tablespoons olive oil

3 medium carrots, cut into 1/4-inch pieces 

1 medium onion, diced 

1 large celery stalk (about 2 ounces), cut into 1/4-inch pieces 

Kosher salt and freshly ground black pepper 

2 tablespoons tomato paste 

1 large clove garlic, minced 

1 1/2 cups dried brown lentils 

4 cups vegetable stock 

7 sprigs thyme, leaves stripped (about 1 teaspoon leaves) 

1 bay leaf 

1/2 teaspoon dried oregano 

1/4 teaspoon crushed red pepper flakes 

1 teaspoon lemon zest, plus the juice of 1/2 lemon (about 2 tablespoons) 

1/2 cup flat-leaf parsley leaves, plus more for garnish, roughly chopped