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Place the lentils, onion, carrots, celery, garlic, cumin, coriander, and vegetable broth into a (3 quart or larger) slow cooker.
Stir everything up, cover, and turn on the slow cooker.
Cook the soup on high for 2 ½ to 3 ½ hours, or on low for 5 to 6 hours, until the lentils are soft and the vegetables are tender.
Stir in the tomatoes and let the soup cook for about 20 minutes longer, just to heat up the tomatoes.
Season the soup with salt and pepper to taste. Serve.