0 Heat olive oil in large stock pot over low/medium heat. Sauté onions for 4 minutes. Add celery, carrots and shiitakes and sauté an additional 3 minutes or until vegetables are fork tender. Add garlic, 1 teaspoon salt and cook for an additional minute.
1 Add the balsamic vinegar, smoked paprika, cumin, lentils and broth. Bring to a boil, reduce to a simmer and cook for 20-25 minutes or until lentils are soft.
2 Add the greens of choice and 1 teaspoon salt. Cover and cook for 3 minutes or until fork tender.
3 Serve with desired toppings.
