Heat olive oil in a large heavy bottomed pot or dutch oven. Add celery, onion, and carrots and cook over medium heat until they start to sizzle, about 6 minutes. Add minced garlic and saute until fragrant, about one minute.

Add diced tomatoes, salt, lentils, veggie broth, cumin, paprika, coriander, and black pepper. Increase heat to high, cover, and bring to a boil.

Reduce heat to low and simmer for 45 minutes, or until lentils have softened.

Place 2 cups of the soup in a blender and pulse until smooth. (Be sure to remove the inner cap and hold a towel over the hole in order to allow steam to escape). Return mixture to the remaining soup and stir. Alternately, use an immersion blender to blend the soup until it reaches your desired consistency.

Serve immediately with chopped fresh parsley and Parmesan cheese (optional), crackers, or bread.