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Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrots, celery (if using), and garlic. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.
Stir in the ground cumin and ground coriander, and cook for another 1 minute to release the flavors.
Add the red lentils and stir to coat them with the spices.
Pour in the vegetable or chicken stock, and stir well.
Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils and vegetables are tender.
If you prefer a smooth soup, use a blender or immersion blender to blend the soup until smooth.
If you prefer a chunkier texture, leave the soup as is or blend just a portion of it.
Season the soup with salt and pepper to taste.
Ladle the soup into bowls and garnish with freshly chopped parsley if desired.