Sauté the aromatics by heating olive oil in a large pot, adding chopped onion, and cooking for 5-7 minutes until translucent.

Add minced garlic, diced carrots, and diced celery to the pot, cooking for another 5 minutes.

Toast the spices by stirring in ground cumin, ground coriander, and ground turmeric, allowing to toast for 1 minute.

Combine the main ingredients by adding rinsed red lentils, vegetable broth, and crushed tomatoes, stirring well.

Simmer the soup by bringing it to a boil, then reducing heat to low and covering for 30-35 minutes.

Blend until creamy using an immersion blender until smooth and creamy.

Season to perfection with salt and freshly ground black pepper, stirring in coconut milk or heavy cream if desired.

Serve and garnish by pouring soup into mini phyllo cups and topping with fresh parsley and a swirl of coconut milk or cream.