2 cups (340g) brown or green lentils, picked and rinsed

2 tablespoons olive oil

2 cups finely chopped onion (1 medium onion)

1 ½ cups chopped carrot (2 large carrots)

2 teaspoons minced garlic (3 cloves)

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/2 teaspoon freshly ground black pepper

8 cups vegetable or chicken broth

2 heaping cups chopped kale or spinach

Juice of 1–2 lemons

1/4 cup chopped fresh herbs (parsley or dill), optional

Fine sea salt, to taste

Cook Mode Prevent your screen from going dark

Heat olive oil in a large pot over medium heat. Add onions, carrots, and 1/4 teaspoon salt. Cook, stirring occasionally, until soft and fragrant, about 5–7 minutes.
Add garlic, cumin, coriander, turmeric, and black pepper. Cook for 30 seconds, stirring constantly to toast the spices.
Stir in rinsed lentils and broth. Bring to a gentle boil and adjust salt as needed.
Reduce heat to low, cover partially, and simmer for 35–40 minutes until lentils are tender.
Add kale or spinach and cook uncovered for another 5 minutes until greens are wilted.
Remove from heat and stir in lemon juice and fresh herbs. Taste and adjust seasoning with more salt or lemon juice if desired.
Optional: Blend partially or fully for a creamy texture. Serve with lemon slices for garnish if desired.

For a creamier soup without blending, add a small amount of coconut milk or cream at the end.
Spices can be adjusted to your taste. Increase turmeric or cumin for a bolder flavor.
This soup improves in flavor after a day, making it perfect for meal prep.