1-1. Warm ¼ cup extra virgin olive oil in a large pot over medium heat.

2-2. Add 1 medium yellow or white onion, chopped, and 2 carrots, peeled and chopped; cook, stirring often until the onion softens and becomes translucent, about 5 minutes.

3-3. Add 4 garlic cloves, pressed or minced, 2 teaspoons ground cumin, 1 teaspoon curry powder, and ½ teaspoon dried thyme; cook until fragrant, about 30 seconds.

4-4. Stir in 1 large can (28 ounces) diced tomatoes, lightly drained, and cook for a few minutes to blend the flavors.

5-5. Add 1 cup brown or green lentils (picked over and rinsed), 4 cups vegetable broth, 2 cups water, 1 teaspoon salt (more to taste), a pinch of red pepper flakes, and freshly ground black pepper to taste. Bring to a boil, then reduce heat to simmer partially covered for 25 to 30 minutes until lentils are tender but hold their shape.

6-6. Blend about 2 cups of the soup until smooth using an immersion blender or regular blender; return it to the pot for a creamy texture.

7-7. Add 1 cup chopped fresh collard greens or kale (tough ribs removed) and cook for 5 minutes until softened.

8-8. Remove from heat; stir in 1 to 2 tablespoons lemon juice (from about ½ to 1 medium lemon) and adjust seasoning as desired.

9-9. Serve hot; leftovers can refrigerate for up to 4 days or freeze for several months.