Start by dicing two medium onions, mincing four cloves of garlic, and chopping two carrots and two stalks of celery into small, even pieces. Rinse one cup of lentils under cold water, ensuring no debris remains.

In a large pot, heat two tablespoons of olive oil over medium heat. Add the diced onions and sauté for about 5 minutes until they become translucent. Incorporate the minced garlic, chopped carrots, and celery, and continue to cook for an additional 5-7 minutes.

Stir in one teaspoon each of cumin, turmeric, and coriander into the pot, allowing the spices to toast for about a minute. Then, add the rinsed lentils, four cups of broth, and one can of diced tomatoes.

Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer uncovered for 30-40 minutes, stirring occasionally.

When the lentils are tender, remove the pot from the heat. Stir in a handful of freshly chopped parsley and cilantro just before serving.