Preparation
1-In a large pot, heat the olive: In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery, sautéing until softened (5-7 minutes).
2-Introduce the minced garlic, turmeric, and cumin: Introduce the minced garlic, turmeric, and cumin to the pot and stir for an additional minute.

Cooking
3-Add the lentils, vegetable broth, and can: Add the lentils, vegetable broth, and can of diced tomatoes. Bring to a gentle boil.
4-Once boiling, reduce the heat and let: Once boiling, reduce the heat and let the soup simmer for about 25-30 minutes until lentils are tender.
5-Stir in fresh spinach or kale, then: Stir in fresh spinach or kale, then season generously with salt and pepper.

Serving
6-Serve warm in bowls and enjoy: Serve warm in bowls and enjoy!