In a large stock pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 diced yellow onion, 2 sliced carrots, and 2 chopped celery stalks. Sauté for 3-4 minutes until the vegetables soften and the onion becomes translucent.

Stir in 3 minced garlic cloves and cook for an additional minute until fragrant.

Pour in 6 cups of vegetable stock and add 1 cup of rinsed red lentils, 2 bay leaves, 1 teaspoon of turmeric, and 1 teaspoon of cumin. Stir everything to combine and allow to come to a gentle boil.

Reduce the heat to medium-low and let the soup simmer uncovered for 12-15 minutes until the lentils are tender.

Carefully remove 2 cups of the soup and blend until smooth. Return it to the pot and stir well.

Stir in the juice of 5 tablespoons of lemon juice and the zest of 1 lemon. Add salt and pepper to taste, then fold in 2 cups of spinach or kale.

Taste the soup, adjust seasoning as needed, and serve hot, garnished with fresh parsley or cilantro.