Cook lentils, farro, and orzo according to package directions. Drain and set aside.
Drain water from thawed spinach and dump spinach out onto a double layered paper towel. Wrap the paper towel around the spinach and squeeze out excess moisture. Set aside.
Place broccoli florets in a large, microwave safe bowl. Cover with a very damp paper towel and microwave for 2-3 minutes or until broccoli is bright green and tender-crisp. Set aside.
Heat olive oil in a large sauté pan (with straight sides) over medium high heat. Add garlic and sauté until fragrant.
Add remaining sauce ingredients except basil and stir until cheese begins to melt. Add spinach and broccoli, stirring to coat evenly, then add remaining ingredients and stir to coat.
Divide into 7 servings and serve immediately or store in an airtight container and refrigerate.