2 tbsp extra virgin olive oil
1 large onion, chopped
1 large carrot, chopped
4 garlic cloves, minced
kosher salt to taste
1 (14-ounce) can chopped tomatoes, with liquid
1 lb lentils (brown or beluga), washed and picked over
2 1/2 quarts water
1 bay leaf
2 sprigs thyme
2 sprigs parsley
1/2 lb Swiss chard, mustard greens or kale, stemmed, washed and roughly chopped (~6 cups)
freshly ground pepper
1/2 cup elbow macaroni or other soup pasta (optional)
freshly grated Parmesan for serving

1. Heat olive oil in a large soup pot over medium heat, and add the onion and carrot. Cook, stirring, until the onion is tender, about 5 minutes. Add half the garlic and 1/2 tsp salt. Stir together for a minute, just until the garlic is fragrant, and add the tomatoes and their liquid. Turn up the heat slightly and cook, stirring often, until tomatoes have cooked down and smell fragrant, about 10 minutes.
2. Stir in lentils, water, bay leaf, sprigs of thyme and parsley, and bring to boil. Reduce heat to low, cover and simmer 30 minutes. Add the remaining garlic, salt to taste and add the greens. Continue to simmer, covered, for another 15 minutes. Add freshly ground pepper, taste and adjust seasoning. Stir in pasta, and continue to simmer until the pasta is tender, 5 to 10 minutes. Serve. Yields 6 to 8.
(recipe from