1-First, warm ¼ cup of extra virgin olive oil in a large pot over medium heat; this sets the base for rich flavors. Add 1 medium chopped yellow or white onion and 2 peeled and chopped carrots, cooking until the onion is soft and translucent, about 5 minutes. Then, stir in 4 pressed or minced garlic cloves, 2 teaspoons ground cumin, 1 teaspoon curry powder, and ½ teaspoon dried thyme; cook for 30 seconds until fragrant to build depth.

2-Next, add one 28-ounce can of lightly drained diced tomatoes and cook for a few minutes, stirring frequently; this adds a nice acidity. Now, include 1 cup of rinsed brown or green lentils, 4 cups of vegetable broth, 2 cups water, 1 teaspoon salt, a pinch of red pepper flakes, and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce to a gentle simmer, partially cover, and cook for 25 to 30 minutes until lentils are tender but intact.

3-After that, transfer 2 cups of the soup to a blender and puree until smooth; return it to the pot for a creamier texture. Add 1 cup of chopped fresh collard greens or kale and cook for an additional 5 minutes until softened. Finally, remove from heat, stir in 1 to 2 tablespoons of lemon juice, and adjust seasoning with salt, pepper, lemon juice, or red pepper flakes as desired. Serve hot, and you’ll have a dish ready for 4 large or up to 6 modest servings.