Begin by rinsing 1 cup of lentils under cold running water, ensuring to remove any debris or impurities. Drain the lentils and set them aside while you prep the aromatics.

In a large pot over medium heat, add 1 tablespoon of olive oil and let it warm for about 1 minute, just until it shimmers.

Add the chopped onion to the hot oil and sauté for about 5 minutes, stirring occasionally, until the onion turns translucent and fragrant.

Next, stir in 1 teaspoon each of turmeric powder, cumin, coriander, along with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cook the spices for about 1 minute.

Add the rinsed lentils and pour in 4 cups of vegetable broth (or water) to the pot. Increase the heat and bring this mixture to a boil.

After the lentils have softened, stir in 1 cup of diced tomatoes—fresh or canned—into the pot.

Once your soup is fragrant and the lentils are tender, stir in 2 cups of chopped kale or spinach. Cook for an additional 5 minutes.

Remove the pot from heat and add 1 tablespoon of fresh lemon juice, stirring well to incorporate.

Ladle the soup into warm bowls and garnish with fresh cilantro or parsley if desired.