Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.

Add the minced garlic and turmeric to the pot, stirring constantly for about 1 minute until the mixture is fragrant and the turmeric turns a deeper golden color.

Stir in the diced carrots, chopped celery, and chopped tomatoes. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften and the mixture smells sweet and earthy.

Pour in the vegetable broth and add the rinsed lentils along with the bay leaf. Bring the mixture to a gentle boil, then reduce heat to low, cover the pot, and let it simmer for 20-25 minutes until the lentils are tender and the vegetables are soft.

Check the soup’s consistency. If it’s too thick, stir in a splash of water or broth. Season with salt and pepper to taste.

Remove the bay leaf, then use an immersion blender to puree part of the soup directly in the pot until it reaches your desired creaminess. For a chunkier texture, skip this step or blend only a portion.

Stir in a squeeze of lemon juice and sprinkle with chopped fresh herbs such as cilantro or parsley for brightness and freshness.

Let the soup rest for a few minutes to allow flavors to meld. Ladle into bowls, drizzle with a bit of olive oil if desired, and serve warm.