Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the cumin, turmeric, and paprika, and cook for an additional minute to toast the spices and enhance their flavors.
Add the red lentils, vegetable broth or water, and diced tomatoes (with their juices) to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 20-25 minutes or until the lentils are tender and cooked through.
If desired, use an immersion blender or a countertop blender to partially puree the soup for a thicker consistency. Alternatively, leave it as is for a chunkier texture.
Season with salt and pepper to taste. If desired, add a squeeze of fresh lemon juice for a touch of brightness.
Ladle the soup into bowls and garnish with fresh cilantro or parsley.
Serve hot and enjoy!This red lentil soup is perfect for a comforting and nutritious meal. Feel free to customize it by adding other vegetables, such as spinach or bell peppers, or by incorporating different spices to suit your taste preferences. Enjoy!