Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is translucent, about 5 to 7 minutes. Add carrots and celery to the stockpot and continue cooking until soft, about 10 minutes.

Pour vegetable broth, water, and white wine over the mixture. Stir in crushed tomatoes, lentils, paprika, bay leaves, honey, salt, and black pepper. Bring to a boil, reduce heat to medium-low, cover, and simmer, stirring occasionally, until lentils are soft, about 1 hour.