Directions

1. Warm the olive oil in a large Dutch oven or pot over medium heat
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened
3. Add the garlic, cumin, curry powder and thyme. Cook for about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often.
4. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender.
5. Transfer 2 cups of the soup to a blender and purée the soup until smooth. Pour the puréed soup back into the pot.
6. Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice. For spicer soup, add another pinch or two of red pepper flakes.

Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).