In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for about 5–7 minutes until the vegetables are softened and the onion turns translucent.

Stir in 3 minced garlic cloves, along with 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of turmeric, and ½ teaspoon of chili flakes. Cook for 30 seconds and allow the spices to bloom.

Add 1 cup of rinsed lentils and 6 cups of broth. Toss in 1 bay leaf, and bring to a boil. Once boiling, reduce heat to low and let simmer.

Cover the pot and let simmer for 30–40 minutes until lentils and vegetables are tender.

Stir in 2 cups of spinach or kale, allowing to wilt for an additional 3–5 minutes.

Remove from heat, stir in juice of 1 lemon, zest, and season with salt and pepper. Add fresh herbs before serving.

For creaminess, blend some of the soup and then return it to the pot. Serve warm.

Ladle into bowls and garnish with lemon slices and additional herbs, serving alongside crusty bread.