In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 chopped onion, 2 minced garlic cloves, 2 diced carrots, and 2 stalks of diced celery. Sauté for about 5 minutes until softened.

Stir in 1 cup of rinsed lentils, 1 teaspoon of cumin, 1 teaspoon of turmeric, and a pinch of red pepper flakes. Cook while stirring for about 1 minute to allow the spices to awaken.

Pour in 4 cups of vegetable broth and bring to a vigorous boil. Reduce heat to low and let it simmer gently, uncovered, for about 40 minutes, stirring occasionally.

For a creamier texture, carefully ladle out half of the soup, blend until smooth, and return it to the pot, stirring to combine.

Ladle the soup into bowls and garnish with fresh chopped parsley and a drizzle of olive oil. Enjoy your soup with crusty bread or a fresh salad.