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Gently heat the olive oil in a large heavy-bottom pan, over a low to medium flame.
Roughly slice your leek and celery, sliding both veggies into your pan. Sweat for 5 minutes while you prep the remaining veg.
Destalk and deseed your pepper. Chop into juicy bite-sized pieces and do the same with your carrots. Peel and slice the garlic. Add all three veg to the pot of sizzling leeks and celery, and stir. Season generously now, rather than later, so that the veggies pull in the salt.
Sweat the pot of veg for 15-20 minutes until they soften and sweeten a bit.
Time to tumble in the kale (if you are using), the rosemary, oregano, your stock, uncooked lentils, tinned tomatoes, dried mushrooms for added umami comets, and optional artichoke hearts (chop these up into bite-sized pieces, if they are not already so). Bring the pot to a giddy simmer and bubble for 35 minutes or until everything has softened and forged into flavour.
Just before serving, scatter the basil on top. Dish into deep bowls and bring to perfection with a smattering of grated Parmesan.