Vegan brown lentil soup:

Rinse lentils and set aside.
In a large pot or Dutch oven, heat olive oil over medium heat.
Add onion and garlic and sauté for 2-3 minutes or until onion is translucent.
Add carrots and celery and cook for another 5 minutes or until vegetables begin to soften.
Stir in cumin, smoked paprika, thyme, and bay leaf and cook for 1-2 minutes or until fragrant.
Add vegetable broth and lentils to the pot and bring to a boil.
Reduce heat to low and let simmer for 25-30 minutes or until lentils are tender.
Season with salt and pepper to taste.
Remove bay leaf before serving.
Garnish with chopped parsley if desired.
Enjoy your delicious and healthy vegan brown lentil soup!