<ul>
<li>Rinse lentils under cold water and set them aside.</li>
<li>Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Saut&eacute; for about 5-7 minutes until softened.</li>
<li>Add minced garlic, cumin, turmeric, and paprika. Stir and cook for another minute until fragrant.</li>
<li>Add lentils, vegetable broth, diced tomatoes, and the bay leaf. Bring the mixture to a boil.</li>
<li>Lower the heat to medium-low, cover the pot, and let the soup simmer for about 25-30 minutes, or until the lentils are tender.</li>
<li>Season with salt and pepper. Garnish with fresh parsley and serve with lemon wedges on the side for an extra burst of flavor.</li>
</ul>