Optional pressure-cooking method:
1. In a 6 or 8quart pressure cooker with lid removed, sauté onions and carrots in olive oil for about 10 minutes.
2. Add garlic, sage, paprika, and sauté for 2 more minutes.
3. Add the 4 cups broth and 2 cups water, lentils, bay leaf, salt, and pepper. Secure lid on pan. Bring heat to high. When cooker has reached pressure, lower heat to medium-low and cook for 10 to 12 minutes. Remove from heat and release pressure.
4. Remove lid and stir in chopped greens. Allow greens to wilt for 5 minutes. Serve immediately.