Rinse the lentils under cold running water and drain in a colander.

In a large pot, heat olive oil over medium heat, then add the chopped onion and sauté for about 5 minutes until translucent.

Stir in minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Add turmeric powder, cumin, coriander, salt, and black pepper to the pot, stirring for 1 minute until fragrant.

Incorporate the rinsed lentils and pour in vegetable broth. Bring to a boil, then reduce to a simmer and cover.

After about 10 minutes, stir in diced tomatoes and simmer for an additional 20-25 minutes until lentils are tender.

Add chopped kale or spinach, stirring and cooking for another 5 minutes until wilted.

Remove from heat and stir in lemon juice, garnish with cilantro or parsley if desired before serving.