1) Warm Olive oil in large Dutch oven or pot over medium heat.
2) Once the oil is shimmering, add the onion and carrots, stirring often until onions translucent (about 5 min.). Add garlic and cumin, curry and thyme. Cook until fragrant, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often.
3) Pour in lentils, broth and water, Add salt, red pepper, and pepper. Bring mixture to boil; then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 min. or until the lentils are tender, but still hold their shape.
4) Transfer 2 cups of soup to a blender and puree until smooth. Return to pot.
5) Add chopped greens and cook for 5 more min. Remove pot from heat and stir in the lemon juice. Taste and add more spices if desired.