Heat the olive oil in a large pot over medium heat.

Add the diced onion and cook for 3-4 minutes until softened.

Add the minced garlic and cook for an additional 1 minute until fragrant.

Stir in the carrots and celery, cooking for 5 minutes until they start to soften.

Add the rinsed lentils, cubed potatoes, and vegetable broth to the pot.

Stir in the dried thyme, smoked paprika, bay leaf, salt, and black pepper.

Bring the soup to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the lentils and potatoes are tender.

Remove the bay leaf, taste, and adjust seasoning if needed.

Serve hot, garnished with fresh parsley if desired.