Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Stir in the minced garlic, cumin, turmeric, and paprika. Cook for 1 minute until fragrant.

Add the rinsed brown lentils, crushed tomatoes, and vegetable broth to the pot. Stir well to combine.

Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the lentils are tender.

Stir in the fresh chopped cilantro and parsley. Season with salt and black pepper to taste.

Ladle the hot soup into bowls. Garnish with a slice of chili pepper if desired, and serve immediately with toasted bread slices.