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, paprika, and turmeric. Stir for 1 minute until fragrant.

Pour in the vegetable broth, diced tomatoes, and drained lentils. Add the bay leaf and bring to a boil.

Reduce heat to low, cover, and simmer for 25-30 minutes 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 if desired.