1 Tbs of olive oil in a large saucepan over medium heat.
Add carrots, onions, and salt. Cook until carrots are soft and onions are transparent.
Stir in lentils and cook for approximately 1 minute.
Pour in water and bring to a boil over high heat. Turn heat to medium-low, cover, and let simmer until lentils are tender.
Meanwhile, heat 2 tbs of olive oil in a large skillet over medium heat.
Drain and add collard greens and cook for approximately 5 minutes.
When the lentils are tender, drain excess oil and stir in collard greens with the cinnamon and cumin.
Add lemon juice and let simmer for approximately 10 minutes.