• Brown the onions in the olive oil. (If you're doubling the recipe, you'll likely have to do this in batches.). Remove onions from pan, and set aside.
• Brown the carrots, and celery (if using) with the ginger, cardamon, coriander, and garlic.
• Add back the onions, add the lentils and some water, sufficient to cover. Simmer for about 1 hour. (You'll likely have to keep adding water, as it gets absorbed, and evaporates.)
• Mash carrots and lentils mix, with a potato masher. (If you mash too much, or use an immersion blender, it's likely to turn the soup into a less appetizing consistency.)
• Add salt, lemon juice, and sugar; adjust to taste and add water/broth as needed.
• Add chopped kale or spinach, and stir in at the last minute, to prevent overcooking.
• Let sit for at least an hour.

Alternative Instructions (to provide a more interesting, less mushy carrot texture)

• Brown the onions in the olive oil. (If you're doubling the recipe, you'll likely have to do this in batches.). Remove onions from pan, and set aside.
• Brown half the carrots, and celery (if using) with the ginger, cardamon, coriander, and garlic.

  Meanwhile, boil the remaining carrots in a saucepan of water, until "al dente". Once done, drain and set aside.
• Add back the onions, add the lentils and some water, sufficient to cover. Simmer for about 1 hour. (You'll likely have to keep adding water, as it gets absorbed, and evaporates.)
• Mash carrots and lentils mix, with a potato masher. (If you mash too much, or use an immersion blender, it's likely to turn the soup into a less appetizing consistency.)
• Add salt, lemon juice, and sugar; adjust to taste and add water/broth as needed.
• Add in the remaining parboiled carrots (so as to not overcook this portion of carrots.)
• Add chopped kale or spinach, and stir in at the last minute, to prevent overcooking.
• Let sit for at least an hour.