Italian Tomato Lentil Soup with Feta Flatbread

• 2 tbsp extra virgin olive oil
• 1 cup red lentils
• 1 brown onion, diced
• 2 garlic cloves, crushed
• 800 g tin tomatoes, crushed
• 1 carrot, diced
• 2 celery sticks, diced
• 1 l vegetable stock
• .25 cup parsley, roughly chopped
• 50 g Danish feta, mashed
• 2 pita breads, toasted