1 T. Olive oil
2 Cloves garlic, minced
1 Onion diced
2 Stalk celery, diced
1 Medium carrot, diced
1 C. lentils (any variety)
3 Cups water or stock
1 Bay leaf
1 Bunch escarole or Collard, washed trimmed and sliced into ribbons.
1/2 to 1 Lb. Orzo pasta
1 fresh lemon
In a deep skillet heat oil, garlic and onion. Saute until onion begins to sizzle. Add a pinch of salt. Cook three minutes. Stir in celery and carrot. Saute two minutes. Add the lentils, bay leaf and cooking liquid. Bring to a
boil and reduce to a simmer. Cook until lentils are tender, about 15-20 minutes. Add greens and cook for two minutes more.
Meanwhile cook orzo until firm al dente, drain and add a small amount of olive oil to keep it from sticking together.
Place Orzo in a bowl, top with hot stew and serve.
Lentils cook fairly fast. I prefer them to retain their shape and texture. I always check them during cooking and consider them done when they are firm tender.