Heat the oil in a large soup pot over medium-high heat. Sauté the onions and carrots until softened, about 7 minutes.
Stir in the garlic, cumin, & oregano and sauté, stirring constantly for 30 seconds.
Add in the broth, water, lentils, and salsa. Stir well.
Bring to a boil, partially cover, and reduce to a simmer.
Simmer for 30-45 minutes until the lentils are tender. Be sure to stir occasionally while simmering.
Serve and sprinkle with parsley if desired.
Notes
*Refrigerate leftovers for up to 5 days or freeze for up to 2 months.*Makes about 9 cups of soup.*To reduce the sodium, you can use homemade low sodium salsa and homemade vegetable broth without added salt or water for the broth.