Heat olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion, carrots, and celery. Sauté them for about 5 minutes until they become soft.

After the vegetables have softened, add the minced garlic and cumin. Sauté for another minute until the garlic becomes fragrant.

Stir in the lentils and diced potatoes, mixing them well with the sautéed vegetables.

Pour in the vegetable broth and bring everything to a boil.

Once it reaches a boil, reduce the heat to low and let it simmer for 30-35 minutes. Stir occasionally to prevent sticking.

After simmering, taste the soup and season it with salt and pepper according to your preference. Serve the soup hot, garnished with fresh parsley.