Gather all ingredients. Chop vegetables and mince onion and garlic. Rinse lentils.

In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté for about 5 minutes until translucent.

Stir in chopped carrots, celery, and potatoes. Cook for 5-7 minutes until vegetables begin to soften.

Add rinsed lentils, cumin, and paprika. Stir and let toast for 1 minute.

Pour in vegetable stock and add thyme and bay leaves. Bring to a boil, then reduce heat and cover.

Simmer for 30 minutes, stirring occasionally.

Taste and adjust seasoning with salt and pepper. Stir in fresh greens if desired.

Serve warm with crusty bread or over rice.