Step 1

Heat up the oil in a large pot over medium heat. Saute the diced onions and minced garlic until the onions are translucent and the garlic is fragrant.

Step 2

Add the ground turmeric and cumin and stir with a wooden spoon until fragrant, approximately 1 minute.

Step 3

Add the chopped tomatoes, vegetable stock, and red lentils. Stir well to combine. Increase heat to high, and then bring the ingredients to a boil.

Step 4

Reduce heat to low and let simmer uncovered for approximately 20 minutes, until the legumes are tender.

Step 5

Turn off the heat and add the kale, stirring until just wilted. Add the lemon juice and mix well. Season the soup with salt and pepper to taste.

Step 6

Ladle the soup into bowls and serve immediately.