"Do you have any beef barley soup in the freezer?" No.
"How about any tomato soup in the freezer?" No.
I could see where this was headed as it is a miserable, cold, and rainy day. Ok, I'll survey the fridge and see what I can come up with. Celery, carrots, and an onion. Canned (boxed, actually) tomatoes, a bag of lentils, and some low sodium chicken broth. Good.
I pour some olive oil into the soup pot, add a knob of butter and saute the chopped vegetables until soft. If you happen to have some pancetta--I didn't--now would be the time to add it. Add a pinch of salt then one cup of tomatoes, cut up. Season and simmer for a bit.
Add 1 1/2 cups lentils, stir, then add 4 cups broth or half broth and half water. Season to taste. Cover and simmer approximately 45 minutes or until lentils are tender--adding more water if lentils absorb too much liquid. Off heat finish with a tablespoon or so of butter and correct seasoning. Serve dusted with grated cheese. We used Pecorino. Add a green salad, a whole wheat roll, and a glass of wine. Done.