Preheat the oven to 400F. Line a baking sheet with parchment paper.
In a large pot, warm the olive oil over medium heat. Add the onion and ½ teaspoon salt and cook until softened, stirring occasionally, about 5 minutes.
Add the garlic, tomato paste, thyme, and oregano and cook, stirring occasionally, for about 30 seconds.
Stir in the lentils, coconut milk, water, and remaining 1 teaspoon salt. Stir in the tomatoes and their juices, using your hands to crush the tomatoes into small chunks as you add them to the pot (see video and be careful of splatter!). Bring to a boil, then reduce the heat to low and simmer until the lentils break down, about 20 minutes, stirring halfway. Taste and add more salt, if needed.
While the soup simmers, make your parm toasties! Drizzle each slice of bread with olive oil. Top generously with enough parmesan to cover. Bake until the parmesan is melted and the bread is crispy and golden on the edges, about 10 minutes.
Serve the soup drizzled with good olive oil and some fresh black pepper with the parm toasts for dunking.
The soup will thicken in the fridge. Enjoy it nice and thick or just stir in some water. Taste and add more salt, if needed.