Heat 3 tbsp olive oil in a large heavy pot over medium heat. Add 1 medium yellow onion, diced and cook until softened and golden, about 6-7 minutes. Add 5 garlic cloves, minced and 1 tbsp fresh ginger, grated, cook 1 minute. Add 1 ½ tsp ground turmeric, 1 ½ tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground coriander, ½ tsp black pepper, and ¼ tsp red pepper flakes — stir constantly for 60 seconds until fragrant. This step builds the entire flavor base, don't rush it.

Add 3 medium carrots, diced and 3 celery stalks, diced, stir to coat in the spices, cook 3-4 minutes. Add 1 can diced tomatoes (14oz) and stir, scraping up any bits from the bottom of the pot. Cook 2 minutes.

Add 1 ½ cup green lentils, rinsed and ½ cup mung dal, rinsed to the pot. Pour in 6 cup vegetable or chicken broth and stir everything together. Bring to a boil, then reduce heat to low, partially cover, and simmer until lentils are completely tender.

Stir in 3 cup fresh spinach or kale, roughly chopped and cook until just wilted, about 2-3 minutes. The mung dal should have dissolved into the broth creating a creamy base with the green lentils still intact.

Squeeze in 1 lemon, juiced — this is non-negotiable, it brightens everything. Add 1 ½ tsp salt and taste, adjust seasoning. Stir in ¼ cup fresh parsley, chopped. If soup is thicker than you like add a splash more broth.