Heat the olive oil in a large heavy-bottomed pot over medium heat until it shimmers and starts to gently ripple.
Add the ground turmeric and minced garlic to the hot oil. Stir constantly and cook for about 30 seconds until fragrant, the oil turns a warm yellow, and you can smell the earthy aroma.
Add the diced onion, chopped carrots, and chopped celery to the pot. Sauté, stirring occasionally, until the vegetables soften and the onions become translucent, about 8 minutes. The vegetables should start to release their aroma and become slightly tender.
Pour in the vegetable broth and bring the mixture to a gentle boil. Add the rinsed lentils, stirring briefly to combine.
Reduce the heat to low and cover the pot. Let the soup simmer gently for about 25-30 minutes, until the lentils are tender and starting to break down, and the soup has thickened slightly.
Uncover the pot and stir in the chopped greens. Cook for another 3-5 minutes until they wilt and turn a vibrant green, adding freshness and color to the soup.
Season the soup with salt and pepper to taste. If you'd like, add a splash of lemon juice or a drizzle of olive oil to brighten the flavors.
Remove the soup from heat and let it rest for a few minutes to meld the flavors. Then, ladle into bowls, optionally drizzle with more extra virgin olive oil, and serve hot.
