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 and is turning translucent, about 5 minutes.

3. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds.

4. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, to enhance their flavor.

5. Pour in the lentils, broth and water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season with freshly ground black pepper.

6. 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.

7. Transfer 2 cups of the soup to a blender. Purée until smooth, then return it to the pot. (Or use an immersion blender to partially blend the soup.)

8. Add the chopped greens and cook for 5 more minutes, or until softened.

9. Remove from heat and stir in 1 tablespoon of lemon juice. Taste and adjust seasoning with more salt, pepper or lemon juice.

10. Serve hot. Store leftovers in the fridge for up to 4 days or freeze for longer storage.