Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery and cook until softened.
Stir in minced garlic and cook for about 30 seconds until fragrant.
Add cumin, smoked paprika, and thyme and stir to coat the vegetables.
Pour in diced tomatoes and vegetable broth.
Add the rinsed lentils and mix well.
Bring the soup to a boil then reduce heat to a gentle simmer.
Cover and cook for about 30 minutes until the lentils are tender.
Stir in salt, black pepper, and lemon juice.
Taste and adjust seasoning if needed.
Garnish with chopped parsley before serving.
