In a large pot, heat some olive oil over medium heat.

Add the onion, garlic, carrot, and celery and sauté until the vegetables are tender.

Add the red lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, until the lentils are cooked through.

Stir in the cumin, paprika, turmeric, salt, and pepper.

Using an immersion blender, blend the soup until smooth and creamy. If you don't have an immersion blender, let the soup cool slightly and then blend in batches in a regular blender.

Serve the soup hot, garnished with fresh cilantro. Enjoy!