In a large pot, heat the olive oil over medium heat. This helps to release the flavors of the oil and creates a base for the soup.

Add the chopped onion and sauté for about 5 minutes until translucent. Stir occasionally to prevent burning.

Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes until the vegetables are softened.

Add the ground cumin, coriander, and smoked paprika. Stir well to coat the vegetables and toast the spices, which enhances their flavor.

Pour in the rinsed lentils, vegetable broth, and diced tomatoes (with their juice). Stir to combine all ingredients.

Add the bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low.

Cover the pot and let it simmer for about 25 minutes or until the lentils are tender. Stir occasionally to prevent sticking.

Once the lentils are cooked, remove the bay leaf. Taste the soup and adjust seasoning if necessary.

Ladle the soup into bowls and garnish with fresh parsley. Serve with lemon wedges on the side for a fresh burst of flavor.