Wash the lentils, pour 1 liter of boiling water, cook over low heat.
Heat the vegetable oil in a frying pan, fry the onion for 3 minutes. Add the carrots and cook for 3 minutes.
Add the potatoes and the straws of bell pepper, fry for 5 minutes, stirring, the heat is above average.
Transfer the vegetables to the lentils, add salt to taste, and cook for 5-7 minutes.
Add the bay leaf.
Wash the greens, dry them, chop them with garlic, and add them to the soup.
Boil, add salt to taste. Remove from the heat, let stand for 10 minutes, remove the bay leaf.
