Heat oil in a 5-quart pot and sauté onion and garlic about 3 minutes until limp. Add celery, lentils, liquid, oregano and bay leaf. Bring to a boil, cover and simmer over low heat about 1hour until lentils are just tender.
Add salt, and noodles, cover and cook for 15 minutes if soup appears to be too dry at this time, add more water.
You don’t have to have the noodles. Can be frozen, best to freeze without pasta. Before adding noodles take extra soup into containers and freeze.