Rinse the lentils under cold water until the water runs clear. Drain and set aside.

Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5 minutes until softened.

Add the minced garlic, cumin, and turmeric. Stir for 1 minute until fragrant.

Add the rinsed lentils, bay leaf, and vegetable broth to the pot. Stir well to combine.

Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the lentils are tender.

Season with salt and pepper to taste. Remove the bay leaf before serving.

Garnish with fresh parsley and serve hot with crusty bread.