Step 1

Heat oil in a large pot over medium-high heat. Add onions, garlic, and ginger and cook until onions are translucent, 3-4 minutes. Add squash, carrots, and celery and cook, stirring occasionally, until squash begins to soften, another 10-15 minutes.

Step 2

Add curry powder, harissa, and red pepper flakes to the vegetables and mix constantly until very fragrant, 1-2 minutes.

Step 3

Mix lentils in with the vegetables and cover with broth. Bring to a boil, then reduce heat to medium-low and simmer until lentils are tender, 30-40 minutes.

Step 4

Add lemon juice and season with salt and pepper. Divide evenly among four bowls and serve immediately.