Heat the oil in a large saucepot over medium-high heat. Once the oil is shimmering, add the onion, carrot, and celery. Cook until vegetables sweat, 5-7 minutes. Add garlic, red pepper flakes, oregano, and season with salt and pepper. Stir well and cook for 1 minute or until fragrant.

Add the crushed tomatoes, vegetable stock, water, bay leaf, and lentils. Bring to a boil and then reduce the heat to medium and let simmer, about 15-20 minutes or until lentils are cooked through.

Meanwhile, spiralize the zucchinis on Blade A and trim the noodles with kitchen shears.

Once lentils are cooked through, stir in the basil and zucchini noodles and let cook for 5 minutes or until zucchini noodles are al dente.

Ladle the soup into bowls and garnish with mozzarella. Serve warm.