Sautéing the Vegetables: I began by heating the olive oil in a large pot over medium heat. Once the oil was hot, I added the chopped onions, carrots, and celery. I sautéed them for about 5-7 minutes until they were soft and the onions were translucent. The aroma of the sautéing vegetables was already making my kitchen smell incredible.

Adding the Garlic and Spices: Next, I added the minced garlic and continued to sauté for another minute until the garlic was fragrant. Then, I stirred in the cumin, coriander, turmeric, and paprika, allowing the spices to coat the vegetables and release their flavors.

Incorporating the Lentils and Broth: I added the lentils to the pot, stirring them to combine with the vegetables and spices. Following this, I poured in the vegetable broth and added the bay leaf. I brought the mixture to a boil, then reduced the heat to low, allowing it to simmer.

Simmering: I let the soup simmer for about 30-35 minutes, stirring occasionally, until the lentils were tender. During this time, the lentils absorbed the flavors of the spices and vegetables, creating a rich and hearty broth.

Adding the Tomatoes: Once the lentils were cooked, I added the can of diced tomatoes to the pot, stirring to combine. I let the soup simmer for an additional 10 minutes, allowing the tomatoes to meld with the other ingredients.

Seasoning and Finishing Touches: After the final simmer, I tasted the soup and added salt and pepper to enhance the flavors. I also decided to add a little extra cumin for a deeper flavor. Finally, I removed the bay leaf and the soup was ready to be served.