Heat the olive oil in a large pot over medium heat. Add the onion and cook until semi-translucent, 3–5 minutes. Add the garlic and cook for 2 minutes, until fragrant. Add the carrots and potatoes and sauté for 3 minutes, until starting to soften.
2. Step
Stir in the lentils, vegetable broth, diced tomatoes, bay leaf, and cumin and bring to a boil. Reduce the heat to low and simmer for 35–40 minutes, or until the lentils are tender.
3. Step
Remove the bay leaf, then season the soup with salt and pepper to taste. Ladle into bowls and serve warm, or let cool completely and store in an airtight container in the refrigerator for up to 5 days.
