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Heat oil in a large saucepan over medium-high heat. Add onion, celery and red pepper; cook, stirring, until softened, about 5 minutes. Stir in garlic and oregano; cook until fragrant, about 2 more minutes. Add tomato paste; cook, stirring until all ingredients are combined in a thick paste, about 2 more minutes. Add lentils, tomatoes and 6 cups water. Bring the mixture to a boil, reduce heat to low and simmer until lentils are soft, 20 to 25 minutes.
Turn off heat. Stir in cumin, coriander, salt, paprika and cayenne, and allow the soup to rest, covered, for 5 minutes. Serve immediately topped with a swirl of Cilantro-Almond Pesto.