1-First, rinse 1 cup of brown or green lentils thoroughly under cold water to remove any debris and set them aside for later use.

2-Next, chop 1 medium yellow or white onion, peel and chop 2 carrots, and press or mince 4 garlic cloves to prepare your fresh flavor base.

3-In a large pot, heat ¼ cup extra virgin olive oil over medium heat, then add the chopped onion and garlic, sautéing until they become translucent, about 5 minutes.

4-Add the chopped carrots and cook for another 3-4 minutes, stirring occasionally to blend the flavors.

5-Pour in 4 cups of vegetable broth and 2 cups of water, then bring the mixture to a boil over high heat for a quick start.

6-Stir in the rinsed lentils, 2 teaspoons ground cumin, 1 teaspoon curry powder, and ½ teaspoon dried thyme, then reduce the heat to low and let it simmer uncovered for 25-30 minutes until the lentils are tender.

7-Season with 1 teaspoon salt, a pinch of red pepper flakes, and freshly ground black pepper to taste, then add 1 cup chopped fresh collard greens or kale and 1 to 2 tablespoons lemon juice, simmering for a few more minutes to incorporate.

8-Finally, serve the soup hot, adjusting flavors as needed for your preferences.