Heat a large stock pot or dutch oven over medium heat. Warm the oil in the pot then add the onion with 1 teaspoon of the kosher salt, and cook until softened, about 5 minutes, stirring often. Stir in the garlic, ginger, curry powder, garam masala, and ground cinnamon and cook for another 2 minutes or until the mixture is fragrant.

Add the chicken broth and the water and bring to a boil. Stir in the lentils, then cover, lower the heat to simmer and cook for 30 minutes, stirring occasionally.

Add the remaining 1 teaspoon of kosher salt, the squash and the garbanzo beans and cook until the squash is tender, about 10 minutes. Adjust the seasoning and stir in the lemon juice and the leafy greens. Serve with additional lemon if desired.

Notes

To make this Lentil Soup in the Slow Cooker: Follow instructions through Step 1. Then, add the onion mixture to the insert of a slow cooker with the broth, water, and lentils and cook on high for 3 hours or low for 6 hours. Add the butternut squash and chickpeas and cook for another hour or until the squash is tender. Stir in the rest of the ingredients.

To make this Lentil Soup in the Instant Pot: Follow Step 1 instructions in the Instant Pot set to SAUTÉ. Add the ingredients in Step 2, then cover and seal the Instant Pot, and set to HIGH pressure for 15 minutes. When done, quick release the cooker, add the butternut squash and seal the pot, set to HIGH pressure for 3 minutes. Allow the cooker to release the pressure naturally, about 10 more minutes. Stir in the greens and lemon juice. Thin with more water or vegetable stock if you like