Lentil Soup with Sautéed Greens - Christina Cooks

Ingredients

• Extra virgin olive oil
• Equal parts diced onion, carrot, celery, fingerling potato, to equal 1-1 ¼ cups
• 2 fresh garlic cloves smashed, minced
• 1 cup canned crushed tomatoes
• ½ cup dried lentils, rinsed well
• 4-5 times the amount of spring or filtered water as lentils
• Sea salt Fresh flatleaf parsley or basil, shredded for garnish
• Small bunch leafy greens (kale, collards, escarole, broccoli rabe, etc)