In a large pot, heat 2 tablespoons of oil over medium heat. Add the finely chopped onion and minced garlic, stirring frequently for about 5 minutes until the mixture becomes aromatic and the onion is translucent.

Stir in the finely chopped carrots and celery, allowing them to cook for another 5 minutes. Toss in the thyme, oregano, and a dash of black pepper.

Add the cabbage to the pot, stirring to combine. Follow with the dried red lentils, and mix well.

Pour in 6 cups of vegetable broth and the whisked miso paste mixture. Bring the mixture to a gentle simmer over medium-high heat.

Reduce the heat and let the soup simmer uncovered for about 20-25 minutes.

Once the lentils are cooked through, remove the pot from heat and squeeze the juice from half a lemon into the soup.

Stir in the drained chickpeas and chopped parsley, reserving a bit for garnish.

Ladle the soup into bowls, garnishing each with the reserved parsley. Serve hot.