1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 c lentils
4 c vegetable stock
4 c water
1 bay leaf
1 sprig fresh rosemary
1 T fresh thyme
1/2 c tomato sauce or diced tomato
1/2 c whole wheat orzo
1 T fresh basil
1 c spinach or other leafy green
Saute onion, carrot, and celery in a small amount of olive oil until onion starts to turn translucent. Add lentils and saute for another 1-3 minutes. Add vegetable stock, 4 cups of water, bay leaf, rosemary, thyme, and tomato and bring to a slight boil. Add orzo and simmer for 6-8 minutes before adding spinach and basil and continue cooking until orzo is al dente. Remove the bay leaf and rosemary before serving.
