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Start by rinsing and draining the lentils.
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion, diced carrots, and celery to the pot. Sauté them until they become soft, about 5-7 minutes.
Stir in the minced garlic and let it cook for another minute.
Add the rinsed lentils, diced tomatoes, vegetable broth, cumin, thyme, and a sprinkle of salt and pepper. Stir everything well.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 30-40 minutes.
Taste the soup and adjust the seasoning if needed.
Serve warm and enjoy.