In a large pot, warm the oil over medium heat. Add the onion, celery and carrot, and cook for 5-7 minutes.
To the pot, add the garlic, ginger, turmeric, and cumin. Continue to cook for 5 minutes more, intermittently stirring.
Next, add the lentils and broth. Bring to a low boil then reduce to a simmer. Cook with the lid askew, for 15-20 minutes, until lentils are soft. Add the kale or spinach and cook for a few more minutes, until wilted.
Lastly, pour in the coconut milk and lemon juice. Season with salt & pepper, to taste. Serve warm and enjoy!