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Rinse the dry lentils, put in a pot with water and bring to a boil. Drain the lentils, put them back in the pot with about ¾ cups cold fresh water, along with the bay leaf and rosemary. Simmer for about 15-20 minutes until soft (not mushy). Drain the lentils and set aside.
In a large deep pan (or pot) heat the olive oil and sauté the onions until translucent. Add the carrot and sauté 2-3 minutes more and then add the garlic and sauté for about 30 seconds.
Add the rice and sauté for another 2 minutes until rice is covered in the olive oil. Then add the lentils, salt and pepper and blend well.
Add the tomato and about 1 cups water and simmer for about 15 minutes, covered until rice is cooked and water is absorbed. Add more hot water as needed.
Remove from heat and fluff with a fork. Sprinkle some chopped parsley. You may serve with feta cheese.