½ medium yellow onion, diced
1 medium carrot, diced
1 medium celery stalk, diced
2 cloves garlic, minced
½ c. dried green or brown lentils
1 c. diced tomatoes (fresh or canned)
2 ½ c. stock (homemade if you have it, canned if not)
¼ teaspoon dried oregano

Salt and pepper to taste

Film a heavy bottomed pan with olive oil and add the onion, celery, carrot and garlic. Saute until soft, about ten minutes. Add the oregano and stir for about 30 seconds. Add the lentils, tomatoes and stock and bring to a simmer. Simmer for about 45 minutes until the lentils and vegetables are tender.

Put about half the soup in a blender and pulse until creamy. Return to the soup and salt and pepper to taste. Serve drizzled with olive oil, sriracha, harissa or your favorite flavoring. You can also top with grated cheddar and/or sour cream.

To slow cook, put all ingredients in the slow cooker. Cover and cook on low for 7-8 hours or on high for 5-6 hours, until the lentils are tender.

Riffs:
Add 1 T. chiles in adobo and ¼ t. cumin
Add ½ c. homemade or commercial pesto
Add ½ c. finely chopped kimchi
Add any cooked sausage of choice