To a large saucepan over medium heat, add oil. Once the oil is warm, sauté the onions and garlic until transparent, about 3 to 4 minutes.
Add the lentils to the saucepan and stir to coat with the oil.
Next add the carrots and celery and sauté for an additional 3 to 4 minutes.
If anything is starting to stick, splash with some vegetable broth.
Add the chopped tomatoes and vegetable broth, stirring to combine all the ingredients.
Add the oregano, salt and pepper, stir once more and allow to simmer covered about 10 minutes more.
If you’re going to add the Quorn or beans, do so now and continue to cook about 4 minutes more. If not, add the kale now, stir and taste for seasoning.
Once the kale has wilted into the soup you are done! I like me vegetables with a bit of “tooth” but if you want to cook them longer you can.