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In a large pot, heat 1 tbsp oil over medium heat. When the pot is hot, add onions, carrots and celery. Season with salt and pepper. Cook for 8-10 min, stirring occasionally, until just tender.
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Add garlic, tomato paste, cumin, coriander, thyme, smoked paprika, turmeric and a pinch of chili flakes. Cook for 1 min, stirring often, until fragrant.
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Add potatoes and lentils. Stir to coat in spice mixture. Add vegetable stock. Season well with salt and pepper. Bring to a simmer over medium-high. Once simmering, reduce heat to medium low. Cook partially covered for 18-22 min, until lentils and potatoes are tender.
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Add swiss chard or kale on the top of soup, no need to stir in. Cover and let steam for 2-3 min, until tender and bright green.
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Stir in half the parsley and the soy sauce or tamari, if using. Add a squeeze of lemon juice. Season with salt and pepper, to taste.
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Divide soup between bowls. Sprinkle remaining parsley over top. Serve with lemon wedges.
Leftover soup can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop in a pot or in individual servings in the microwave until heated through. To freeze, let cool then transfer to a freezer-safe container and freeze up to 3 months. Thaw in the fridge before reheating.
Serving: 1serving, Calories: 331kcal, Carbohydrates: 60g, Protein: 17g, Fat: 3g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 80mg, Potassium: 1295mg, Fiber: 20g, Sugar: 5g, Vitamin A: 5249IU, Vitamin C: 51mg, Calcium: 102mg, Iron: 6mg
