Set a large deep skillet or wide saucepan over medium heat.

Add the olive oil to the skillet and let it warm for a few seconds.

Put the onion, carrot, and celery into the skillet.

Cook the vegetables for 5 minutes, stirring often, until they soften and the onion looks translucent.

Add the sliced garlic to the skillet.

Cook for 30 seconds, stirring, until the garlic smells fragrant but is not browned.

Stir the tomato paste into the vegetables.

Cook for 1 minute, stirring, until the tomato paste darkens slightly and coats the vegetables.

Add the dry orzo to the skillet.

Stir the orzo for 1 to 2 minutes, until some pieces look lightly toasted around the edges.

Pour the broth into the skillet.

Add the drained lentils and stir well, scraping the bottom of the skillet so nothing sticks.