Begin by finely chopping the onions, garlic, carrots, and celery. Set your chopped vegetables aside in separate bowls.

In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the chopped onions and garlic, stirring occasionally for about 5–7 minutes until the onions become translucent.

Stir in the chopped carrots, celery, and lentils. Sprinkle in your spices and sauté for another 3–4 minutes.

Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce the heat to low and cover, letting it simmer for approximately 45 minutes.

For a creamier texture, use an immersion blender to blend a portion of the soup directly in the pot for about 10-15 seconds.

Taste the soup and adjust the seasoning with salt and pepper. Ladle the warm soup into bowls and garnish with parsley and a drizzle of olive oil.