Heat oil in a large saucepan.
Add the onion and celery and cook for 5 minutes, stirring occasionally.
Add the lentils and cook for a minute.
Stir in the tomatoes, stock, dried herbs, salt and pepper.
Cover, bring to a boil and simmer for about 20 minutes, stirring occasionally.
When the lentils are cooked and tender, set the soup aside to cool slightly.
Puree in a blender until smooth (or use a wand blender…or you can skip blending all together, just depends on the texture you want).
Season with salt and pepper, return to the saucepan and reheat gently until piping hot.
Ladle into soup bowls to serve and garnish each with chopped parsley and cream.
