Cook the lentils until soft according to the instructions on the package (usually, red lentils do not require pre-soaking and cook after boiling for about 10 minutes).

Chop the onion and pepper, grate the carrots coarsely, and sauté in olive oil until soft. Cut the garlic cloves into slices, add cumin to the vegetable mixture, and simmer under the lid for a few minutes.

Add tomatoes to the vegetables, add a little sugar to balance the acidity, and simmer for 5 minutes. Add the vegetables to the pan with the lentils.

Finely chop the greens and add to the pan.

Bring to a boil, turn off the heat.

Blend until the consistency of the soup is puree.

Season with salt and pepper, add bay leaf, return to the heat and bring to a boil.

If the soup is too thick, dilute it with broth, boiling water, or hot milk to the desired consistency.