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Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes, until softened. Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the carrots, celery, zucchini, and cauliflower to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the diced tomatoes and broth. Stir in the lentils, turmeric, cumin, cinnamon, salt, and pepper. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, or until the vegetables are tender.
Taste and adjust the seasoning as needed. Add more salt, pepper, or spices to suit your preference.
Ladle the soup into bowls and garnish with fresh herbs, a squeeze of lemon juice, or avocado slices if desired. Serve warm and enjoy the nourishing benefits!