Cook the broth. Put the smoked meats in a saucepan and cover with water. Let it cook for 20-30 minutes. When cooking, skim off the foam from the broth. Add salt.
Prepare the frying. Fry the onion, carrot and garlic in vegetable oil until golden brown. Pour in 3-4 tbsp of water, simmer the vegetables at minimum heat for 5 minutes.
Add chopped potatoes to the broth with the meat and add lentils. After about 15 minutes, when the potatoes and lentils are almost ready, add the fried vegetables, bay leaf and pepper. Simmer under the lid for 5-10 minutes. Turn off the stove, pour in the chopped greens and let the soup brew for 20 minutes.