Begin by rinsing 1 cup of lentils under cold running water; set aside in a colander.

Heat 1 tablespoon of olive oil in a large pot over medium heat until shimmering.

Add the chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and grated ginger; cook for another 2 minutes.

Stir in 1 teaspoon each of turmeric powder, cumin, coriander, along with 1 teaspoon of salt and ½ teaspoon of black pepper. Allow the spices to bloom for about a minute.

Add the rinsed lentils and pour in 4 cups of vegetable broth. Bring to a vigorous boil then reduce heat to a simmer.

After simmering for 20-25 minutes, add in 1 cup of diced tomatoes and stir everything together; simmer until lentils are tender, about 5 more minutes.

Stir in 2 cups of chopped kale or spinach and cook for about 5 minutes until wilted.

Remove from heat and add 1 tablespoon of lemon juice, stirring gently to combine.

Ladle the soup into warm bowls, garnishing with fresh cilantro or parsley if desired.