Three Springs Farm

1 bunch mizuna
4 cloves garlic, chopped
1 cup onion, chopped
1 cup French green lentils, washed
4 cups vegetable stock
1/2 tsp. dried oregano
1/4 tsp. tumeric
1/2 tsp. black pepper
1 bay leaf
salt to taste

Put lentils in a medium sized pot with the vegetable stock and bay leaf.  Bring to a boil for 10 minutes, then reduce to a simmer, cover with a lid, and cook for another 20 minutes.  Add the garlic, onions, oregano, pepper, and tumeric and simmer for another 5 minutes, or until the lentils are tender.  Once tender, add salt to flavor.  Cut the mizuna bunch just above the rubber band and leave the leaves whole  Turn off the heat, stir in  the mizuna leaves, cover, and let the soup stand for 10 minutes to wilt the mizuna and to absorb the seasonings.