Buckwheat Soba Noodles with with French Lentils, Carrots and Chard

Yield: 4 servings

Ingredients

• 1/2 cup French lentils
• 1 bay leaf 
• 1/4 teaspoon salt
• Few spoonfuls virgin olive oil
• Salt and pepper to taste
  
• 1 bunch red or green chard 
• 6 tablespoons extra virgin olive oil
• 2 cloves garlic, finely chopped 
• 2 medium carrots, cut into 1/4-inch squares
• 1 celery stalk, cut into 1/4-inch squares 
• 1 or 2 leeks, white parts only, finely chopped
  
• 8 ounces soba (Japanese buckwheat noodles) 
• 1 tablespoon parsley, chopped
• Parmesan and ground pepper to taste

Instructions

1. Sort and rinse lentils; then cover them generously with water and bring them to a boil with the bay leaf and the salt. Cook at a slow boil until they are tender, 15 to 20 minutes, being careful not to overcook.  Drain, saving the liquid for stock, and toss with a little olive oil. Season with salt and freshly ground black pepper, and set aside.
   
2. Cut the chard leaves away from the stems, wash them well, and slice the leaves into strips about 1-inch wide. Save the stems to cook by themselves or to use in stock.
   
3. Warm 4 tablespoons of olive oil in a sauté pan with garlic and cook for about 1 minute, taking care that the garlic doesn’t color.
   
4. Add the lentils, carrots, celery, and leeks, and stir to coat. Cook for 1 minute over medium heat with a sprinkling of salt; then pour in 3/4 cup water or stock and add the chard. Stew until the vegetables are tender, adding liquid as needed to maintain sauce.
   
5. Cook noodles in salted boiling water until just short of al dente;  then scoop them out and add them to the vegetables and cook for 1 minute.
   
6. Add parsley and ground pepper, toss, and serve with olive oil, Parmesan, and pepper to taste.

Notes:

• Buckwheat noodles are important; you can use regular linguini but it won't be the same. 

Variations:

• Crumble 5 oz goat cheese into sauced pasta before garnishing with Parmesan and pepper.

Source:  The Greens Cookbook by Deborah Madison