Heat a bit of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Add the minced garlic to the pot and sauté for another minute until fragrant.
Stir in the rinsed lentils, diced tomatoes (with their juices), vegetable broth, ground cumin, ground coriander, and paprika. Bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer, partially covered, for about 25-30 minutes or until the lentils are tender. Stir occasionally.
Once the lentils are cooked through, taste the soup and adjust the seasoning with salt and pepper according to your preference.
If you prefer a thicker soup, you can use an immersion blender to blend a portion of the soup until it reaches your desired consistency. Alternatively, you can leave it chunky.
Serve the soup hot, garnished with fresh parsley or cilantro if desired. Enjoy!
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