Dice the potatoes, carrots, celery, and onion. Mince the garlic.

Heat olive oil in a large pot over medium heat.

Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.

Stir in the garlic, cumin, and paprika, cooking for another minute until fragrant.

Add the potatoes, lentils, vegetable broth, and water to the pot.

Stir in the thyme, and season with salt and pepper.

Bring to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes, stirring occasionally, until the lentils and potatoes are tender.

Taste the soup and adjust salt, pepper, or spices if needed. Add lemon juice for a bright finish, if desired.

Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread or a side salad.