Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 8-10 minutes until soft and translucent.

Stir in 4 minced garlic cloves and 1 inch of grated ginger. Add 1 teaspoon each of ground cumin, ground coriander, turmeric powder, and ¼ teaspoon cayenne pepper. Cook for an additional 1-2 minutes.

Add 1 cup of lentils, 1 can of crushed tomatoes, and 4 cups of vegetable broth. Toss in a bay leaf, bring to a gentle boil, then reduce to low heat.

Cover and let simmer for 30-35 minutes, checking occasionally.

After 30 minutes, check lentil tenderness. If firm, cook for an additional 5-10 minutes, adding more broth or water if needed. Season with salt and black pepper to taste and remove the bay leaf before serving.