Heat the olive oil in a large pot over medium heat. Once hot, add the onion and carrot and cook, stirring often, until the onion softens and start to become translucent, about 5 minutes.
Add the garlic, cayenne pepper, cumin, ginger, turmeric and thyme. Cook stirring constantly, for about 30 seconds. Add the diced tomatoes and cook for a 2-3 more minutes, stirring often.
Add the lentils, broth and water, plus 1/2 teaspoon salt. Season generously with freshly ground black pepper. Increase the heat and bring the mixture to a boil, then partially cover the pot and reduce the heat. Simmer for 25-30 minutes, or until the lentils are tender but still hold their shape (al dente).
Add the chopped kale and cook for 5 more minutes (less time if you choose to use spinach).
Remove the pot from heat and stir in the freshly squeezed lemon juice. Taste and season with more salt, pepper and/or lemon juice, as desired. Serve this turmeric ginger lentil soup with some crusty bread and enjoy! PS) Leftovers keep well in the refrigerator for a few days.
I used a mixture of kale types; curly kale, red Russian kale and dinosaur kale (which is also known as Tuscan kale, lacinato kale or black kale). This can be substituted with spinach, collard greens, roughly chopped.