1 tablespoon olive oil
1½ cups chopped white or yellow onion (about 1 large onion)
2 carrots, peeled and chopped
4 cloves garlic, minced
1 cup peeled and cubed russet or yukon gold potato (about 1 medium sized potato; you can also use sweet potato if you prefer)
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon cinnamon
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
1½ cups dry red lentils
4 cups vegetable broth
2 cups water
1 tablespoon freshly squeezed lemon juice
Optional: 4 cups washed and chopped greens of choice (kale, mustard greens, chard, spinach, etc.)
Optional: Chopped cilantro or parsley leaves and cashew cream or vegan yogurt, for serving