In a large pot, warm 2 tablespoons of olive oil over medium heat. Add diced onion, minced garlic, diced carrots, and diced celery. Sauté for 5-7 minutes until softened.

Stir in 2 cups of rinsed lentils along with thyme, cumin, turmeric, and add a bay leaf. Mix to coat lentils and vegetables in spices and toast for 2 minutes.

Pour in 6 cups of vegetable broth and bring to a rolling boil. Reduce heat to low and cover, simmer for 30-45 minutes until lentils are tender.

Taste and adjust seasoning with salt and pepper. Remove the bay leaf and serve hot, garnished with fresh parsley and a drizzle of olive oil.