Boil the pasta as written on the package, drain well and keep aside.
Heat the olive oil in a large pot over medium heat. Add onion and sauté until softened and lightly golden.
Reduce the heat to medium low and add the garlic, ginger, carrots and bay leaves, reduce heat to low, and sauté for 5 more minutes.
Add the lentils, vegetable broth, oregano, curry powder, black pepper and tomato paste and stir to combine.
Raise the heat to medium high and bring to a boil. Reduce heat to medium low. Continue cooking, uncovered, until the lentils are tender.
Add the cooked pasta and turn off the heat. Stir in the lemon juice and salt, cover the pot and leave for 5 minutes aside.
Sprinkle the fresh parsley on top and serve alongside crusty bread.