Description
We enjoy the earthy flavors of this delicious noodle dish and use japanese buckwheat soba to add even more nutrition to this vegetarian meal.
Ingredients
- Lentils
- Bay Leaf
- Salt
- Extra Virgin Olive Oil
- Pepper
- Red Swiss Chard
- Garlic
- Carrots
- Celery
- Green Onion
- Vegetable Stock
- Parsley
- Cooked Noodles
Instructions
- Sort and rinse the lentils
- Cover generously with water and bring them to a boil with the bay leaf and salt
- Cook at a slow simmer until they are tender, about 15-20 minutes
- Be careful not to overcook them or they will lose their shape and texture
- Drain and save the liquid
- Toss the lentils with a little olive oil, salt and pepper and set aside
- Cut the well washed greens into strips about 1 inch wide
- Discard the stems
- Slowly warm 4 tablespoons of the olive oil in a skillet with the garlic and cook for about 1 minute, taking care that the garlic does not color
- Add the lentils, carrots, celery and green onions, and stir to coat them with oil
- Cook for 1 minute over medium heat with a sprinkling of salt
- Then pour in 3 / 4 cup of the lentil stock and add the greens
- Cook slowly until the vegetables are tender
- If the liquid evaporates efore the vegetables are done, add more stock so that there will be a little sauce at the end
- When the vegetables are done, add the hot, cooked noodles to the vegetables, along with the parsley, tossing together
- Season with salt and pepper, more olive oil and a little parmesan if desired