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Heat the olive oil in a large pot over medium heat.
Add the onion and garlic, and sauté for 3–4 minutes until fragrant.
Stir in cumin, turmeric, and chili flakes.
Add the chopped wild greens and cook until wilted.
Pour in the broth, then add lentils and beans.
Simmer for 15–20 minutes to blend the flavors.
Add lemon juice, season with salt and pepper.
Serve hot with a sprinkle of fresh herbs.
Serving and storage tips:
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