Heat a large pot over medium heat and add olive oil. Once shimmering and fragrant, add diced onion, sliced carrots, and sliced celery. Sauté until the vegetables are soft, fragrant, and slightly translucent, about 8 minutes.
Stir in ground turmeric and grated fresh ginger, cooking for another 1-2 minutes until the spices release their aroma and the mixture turns a vibrant yellow. This step helps deepen the flavor and color.
Add rinsed lentils to the pot, stirring to coat them with the spices and aromatics. Pour in the vegetable broth, bringing everything to a gentle boil. Once bubbling, reduce the heat to low, cover partially, and let simmer for 25-30 minutes until the lentils are tender and the broth has thickened slightly.
Taste the soup and adjust seasoning with salt and pepper if needed. If you prefer a creamier texture, use an immersion blender to purée part of the soup directly in the pot until smooth, or transfer a portion to a blender and blend carefully before returning it to the pot.
Add chopped greens to the soup during the last 5 minutes of cooking. Stir until wilted and vibrant, then remove from heat.
Finish the soup by stirring in lemon juice for brightness and adding a drizzle of good olive oil for richness. Taste again and adjust seasonings as desired.
Ladle the warm, golden soup into bowls. Garnish with extra herbs if you like, and serve hot with crusty bread for a complete, comforting meal.
