Wash thoroughly the lentils and make sure no small stone chips are included. Allow to dry.
Take a medium pot and place on medium heat. A minute later pour the oil, allow to heat up and throw in the onions, celery, and carrots. Sauté for 5’ and then add the lentils with the curry powder. Continue sauteing for 2’ more, pour the broth and bring to a boil. Simmer with the lid on for about 45’ and until the lentils are thoroughly cooked. If needed add more water.
5’ before removing from the heat, season with salt and pepper and add the paprika and oregano.
If a bit liquidy you can add a towel and close the lid for 10’
Serve and garnish with the fresh oregano.