Heat olive oil in a large pot over medium heat. Add the onion with a pinch of salt. Cook for 4-5 minutes or until the onions are soft, stirring often. Add the garlic and cook for 1 minute, stirring often.

Add the red lentils, vegetable broth, water, salt, and black pepper. Stir and increase the heat to high. Bring the mixture to a boil. Immediately reduce the heat to medium-low, cover, and simmer for 20-25 minutes, or until the soup thickens and the lentils have broken down and are soft. Add the baby spinach and baby kale. Stir and remove from heat. Add more salt if needed.

Serve soup with lemon slices to add fresh lemon juice in individual servings. Top with more freshly ground black pepper & red pepper chili flakes on top.

Enjoy!