Egyptian Red Lentil Soup

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1. 1Step 1: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion and carrot. Cook for 5-7 minutes, or until the onion is soft and clear. Add the garlic and cook for another 1-2 minutes, or until the garlic is fragrant, adding a splash of water if needed to prevent sticking.
2. 2Step 2: Add the potato, cumin, coriander, cinnamon, salt, pepper, red lentils, broth, and water to the pot. Bring the mixture to a boil and reduce to a simmer. Simmer, covered, for 15 minutes.
3. 3Step 3: Taste the soup and adjust spices/seasonings as needed. Stir in the lemon juice and the greens, if you're adding them. Continue simmering the soup for another 3-5 minutes, or until the greens have wilted down. Serve, topped with cilantro and cashew cream or vegan yogurt, if desired.