I found this recipe and have used it for church pot luck. Depending on the size of the can of soup....for a campbells soup size can...1/2 C. fresh carrots diced small, 1 bunch scallions diced small, saving sliced tops for garnish; saute carrots and onions in 2 tbsp. frozen concentrated orange juice, until tender crisp. Mix in soup and dilute with only half of the water. Bring to a simmer; add Cumin to taste. A touch of ginger, A touch of nutmeg, and a touch of garlic powder. You don't want to overwhelm the flavor of the lentils. A dollop of low fat sour cream. 1 Tablespoon of sliced tops from green onions. MMMMMMM. Great with fresh from the oven (bread machine?) Homemade Whole Wheat Bread.
I guess it would depend on what was already in the soup. I suppose you could sautee some onion and add to it and perhaps some celery as well. I make my own lentil soup and it's not hard. Lentils cook fairly quickly so no need to soak. Perhaps you could add a dash of tabasco to kick it up a notch!
I always make my own lentil soup and use carrots, onions and celery which I saute in a little olive oil, then add the rest of the ingredients. You can also try that with canned soup if there aren't enough veggies for your taste. I sometimes add sliced franks (beef, chicken, turkey, whatever you like) and elbow macaronies. Not sure what is in canned soup so I may be repeating what is already in the can. Also I sprinkle parmesian cheese over it too.
Before you spoon the soup into the bowl put a small amount of shredded cheese in the bowl. The heat from the soup will melt the chesse and add some interesting flavor.
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