Wash and soak moong lentils for minimum 8hours  or overnight. Drain soaking water and rinse 4- 5 times until water runs clear

On a low medium heat, in a large deep pan, add olive oil

Add cumin seeds, let seeds splutter then add finely chopped onions sauté until translucent

Add garlic, ginger paste, sauté again for few seconds then add tomato puree mix well, add turmeric powder, 1 teaspoon garam masala, salt and pepper to taste  cook for 2,3 minutes until oil starts separating from sides

Add soaked moong dal to the cooked masala, add 5 cups of water, cover with a lid leaving bit open to let the steam pass through,  reduce heat and simmer cook  for 30 to 35 minutes until the beans starts getting soft and breaks apart

Once done add spinach leaves, add lemon juice and remaining garam masala and let it cook for 1minute until everything is all incorporated together

Add additional salt and pepper if needed

Sprinkle coriander leaves, kale crisps as a garnish

Drizzle some avocado oil and serve with some hemp seeds on top and enjoy this hearty soup with piece of bread or  basmati rice or cauliflower rice bowl