Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 finely chopped onion and 2 diced carrots, along with a pinch of fine sea salt. Cook for about 5-7 minutes, stirring occasionally until soft.

Stir in 3 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of ground turmeric, and black pepper to taste. Cook for an additional 30 seconds.

Add 1 cup of rinsed brown or green lentils and 6 cups of broth to the pot. Stir well, bring to a boil, and season with more salt as needed.

Once boiling, reduce heat to low and partially cover the pot. Let simmer for about 35-40 minutes until lentils are tender.

Stir in 2 cups of chopped kale or spinach for an additional 5 minutes until wilted.

Remove from heat and squeeze in the juice of 1-2 lemons. Adjust seasoning if needed.

For a creamier texture, blend the soup with an immersion blender to your desired consistency, or leave as is for a chunky texture.