In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chopped onion, minced garlic, and diced celery, sautéing them for about 5 minutes until the onion is translucent and fragrant.

Stir in 1 ½ cups of cubed potatoes and 2 chopped carrots. Season with salt to taste and continue to sauté for another 1-2 minutes.

Add ½ cup of rinsed dry green or brown lentils, sprinkle ½ teaspoon of thyme and marjoram, then pour in 6 cups of vegetable stock. Increase the heat to bring to a rolling boil.

Once boiling, reduce the heat to low, cover, and let the soup simmer for 25-30 minutes or until lentils are tender.

Remove from heat and let it rest for about 5 minutes. Stir in ⅓ cup of shredded cheddar cheese.

For creaminess, mix ¼ cup of the soup with 2 tablespoons of sour cream in a separate bowl before mixing back into the pot.

If desired, use an immersion blender to blend part of the soup for a creamier texture.

Taste and adjust seasoning, garnishing with thyme or fresh parsley before serving.