In a large pot, heat a splash of oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

Add the minced garlic and sauté for an additional minute until fragrant.

Stir in the rinsed red lentils, vegetable broth, cumin, turmeric, salt, and black pepper. Bring to a boil.

Reduce heat to low and simmer uncovered for about 25 minutes, or until the lentils are tender.

If desired, use an immersion blender to puree the soup to your desired consistency. Adjust seasoning if necessary.

Serve hot, garnished with chopped parsley.