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Greek Lentil Soup With Toasted Pita

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1 tablespoon olive oil

2 celery stalks, chopped

2 carrots, peeled and chopped

1 onion, chopped

2 garlic cloves, minced

2 teaspoons dried oregano

1/2 teaspoon salt

1/2 teaspoon pepper

8 cups water

1 cup dry lentils

2 tablespoons fresh lemon juice (about 1 lemon)

4 whole-grain pitas, each cut into 4 triangles and toasted

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