Heat the oil in a large pot over medium heat. Add the onion, carrots, and garlic, cooking for five to six minutes, or until the onions begin to soften, stirring occasionally.

Add the turmeric, fenugreek, mint, cinnamon, and chili flakes, cook for one minute until fragrant. Add the Manischewitz Lentil Soup packages, without the spice packet, and broth to the pot. Bring to a boil, and reduce to simmer, covered for 60 minutes, or until the lentils are fully cooked.

Add the spinach, parsley, cilantro, mint, and dill, cooking for an additional five to 10 minutes until the greens have wilted. Season with salt and pepper, to taste. Remove from the heat and add the lemon juice.