A hearty and nutritious lentil soup made with vegetables, spices, and tender lentils, perfect for a comforting meal.

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Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
Stir in the garlic, cumin, turmeric, paprika, and black pepper. Cook for 1-2 minutes until fragrant.
Add the rinsed lentils, vegetable broth, bay leaf, and salt. Bring to a boil.
Reduce heat to low, cover, and simmer for about 30-35 minutes, or until the lentils are tender.
Remove the bay leaf. For a smoother texture, use an immersion blender to partially blend the soup, or leave it chunky as desired.
Stir in lemon juice, if using, and adjust seasoning if needed.
Serve hot, garnished with fresh parsley if desired.