1-Rinse 1 cup brown or green lentils thoroughly under cold water and set aside to drain.

2-In a large pot, heat ¼ cup extra virgin olive oil over medium heat; sauté 1 medium chopped onion, 2 peeled and chopped carrots, and 4 garlic cloves until softened, about 5-7 minutes.

3-Add spices like 2 teaspoons ground cumin, 1 teaspoon curry powder, and ½ teaspoon dried thyme, cooking for another minute to release their aromas.

4-Stir in 1 large can (28 ounces) diced tomatoes, the rinsed lentils, 4 cups vegetable broth, and 2 cups water, then bring to a boil.

5-Reduce heat to low and simmer uncovered for 25-30 minutes, or until lentils are tender; add 1 cup chopped collard greens or kale in the last 5 minutes.

6-Season with 1 teaspoon salt, a pinch of red pepper flakes, and freshly ground black pepper to taste; finish with 1 to 2 tablespoons lemon juice for a bright flavor.

7-For a smoother texture, use an immersion blender to puree part of the soup, or leave it chunky for a heartier feel.