Warm a large Dutch Oven pot over medium high heat. Add in a couple tablespoons of water or vegetable broth. Add in onion and carrot and cook until onion is soft and translucent, about 5 minutes. Add water or broth as needed to keep vegetables from sticking.
Add garlic, cumin, curry powder, thyme, and crushed red pepper flakes. Stir until fragrant. Now, add the tomatoes stir to combine.
Next add the lentils, broth, water and salt. Stir to mix all the ingredients together. Bring soup to a boil. Reduce heat to a simmer and partially cover and allow soup to maintain a gentle simmer. Cook for 30 minutes or until lentils are tender.
Remove 2 cups of soup from the pot and add to a blender. Blend until smooth and add back to the pot. Add the greens and allow to cook until greens have softened, about 5 minutes.
Remove from heat and stir in lemon juice. Serve in bowls and enjoy!