Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and sauté until translucent, about 5 minutes. Mix in 4 minced garlic cloves and 1 tablespoon of freshly grated ginger, cooking for another 1-2 minutes until fragrant.

Sprinkle 2 tablespoons of berbere spice blend over the sautéed mixture. Cook for an additional minute, stirring constantly.

Pour in 1 can of diced tomatoes and 4 cups of vegetable broth, stirring to combine. Then, add 1 cup of rinsed lentils, 1 diced carrot, and 1 diced bell pepper. Season with salt and pepper to taste.

Increase the heat to bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 25-30 minutes, stirring occasionally.

Uncover the pot and stir in 2 cups of chopped kale or spinach. Cook for another 5 minutes until the greens are wilted.

Remove from heat and squeeze the juice of 1 lemon over the stew, stirring gently to combine.