Warm the olive oil in a large Dutch pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a nice richness to the soup!
Once the oil is heated, add the chopped onion and carrot and cook, stirring often, until the onion has softened, about 5 minutes. Add the garlic, cumin, curry powder and thyme.
Cook until fragrant while stirring constantly, about 30 seconds then pour in the diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the lentils, vegetable broth, tomato sauce, and the water. Add sea salt and red pepper flakes. Season generously with freshly ground black pepper.
Next add the carrots and corn into soup mixture.
Raise the heat and bring the mixture to a boil and then partially cover the pot and reduce heat to maintain a gentle simmer (on the 2nd lowest setting is best!).
Cook for 30 minutes, or until the lentils are tender but still hold their shape.
Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking.
Add extra spice to your soup with hot sauce (if desired) and WALLH! Bon Appetite!
Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).