Roughly chop the carrots, celery, onion, and cilantro bunch. In a medium pot, heat olive oil over medium heat. Cook onion until translucent and add in the carrots, celery, onion, and garlic, sautéing until caramelized.
Add lentils and dried spices to the pot along with the bone broth. Bring to a boil, stir, and reduce heat to a simmer. Finally add half of the cilantro to the pot, simmering 30 minutes or until lentils are soft. Remove the bay leaf and garnish with remaining cilantro and serve with bread.