1. 1. Saute the aromatics (optional but recommended): In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Saute for about 5-7 minutes until the vegetables start to soften. This step helps to build a deeper flavor base for your soup. Add the minced garlic and cook for another minute until fragrant.

2. 2. Combine ingredients in the slow cooker: Transfer the sauteed vegetables (if you did step 1) or simply add the raw chopped onion, carrots, celery, and minced garlic directly into your slow cooker.

3. 3. Add the core ingredients: Pour in the can of diced tomatoes (undrained), the rinsed lentils, and the vegetable broth.

4. 4. Season the soup: Stir in the dried oregano, dried thyme, black pepper, and salt. Give everything a good stir to combine all the ingredients evenly.

5. 5. Set and cook: Cover your slow cooker with the lid. Cook on the LOW setting for 4-6 hours, or on the HIGH setting for 2-3 hours, until the lentils are tender and the vegetables are soft. The cooking time can vary slightly depending on your slow cooker model.

6. 6. Incorporate the greens and optional chickpeas: About 30 minutes before the end of the cooking time, stir in the chopped fresh kale and the rinsed and drained chickpeas (if using). The kale will wilt down and become tender, and the chickpeas will heat through.

7. 7. Taste and adjust: Once the soup is fully cooked, taste and adjust the seasonings as needed. You might want to add a little more salt, pepper, or a pinch of your favorite herb.

8. 8. Serve warm: Ladle the hot soup into bowls and serve immediately.