Spiced Brown Lentil Soup with Whole Grain Toast

Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 3-4 minutes until fragrant and translucent. Add carrots and celery and cook for 5 minutes until slightly softened. Stir in cumin and turmeric. Add cooked brown lentils and vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes. Season with salt and pepper to taste. For a smoother texture, blend part of the soup with an immersion blender if desired. Toast the whole grain bread and serve alongside the soup.