Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened (about 5 minutes).

Add minced garlic, cumin, coriander, turmeric, salt, and pepper; stir for one minute until fragrant.

Stir in the rinsed lentils and vegetable broth. Bring to a boil.

Reduce heat, cover, and simmer for about 30 minutes until lentils are tender.

For a creamier texture, blend part of the soup before serving.

Adjust seasoning as needed and serve hot with fresh herbs or crusty bread.