1 package Buckwheat Soba Noodles or Linguine Pasta
1 cup French Lentils
6 Garlic Cloves diced
3 Carrots finely chopped
4 Celery Stalks diced
2 Leeks, white parts, diced
1/4 teaspoon salt
Bay Leave
4 Cups Veggie Stock
Vegan Parmesan
Rinse the lentils and bring them to a boil covered with water bay leaf and salt. Simmer for 15 to 20 minutes, tasting for firmness. Do not overcook.
Rinse and toss with Olive Oil in separate bowl straining the liquid to keep in a separate bowl. Set both bowls aside.
Boil water for pasta.
In a large cast iron pot or stock pot, sauté in Olive Oil, Garlic, quickly tossing, add the lentils, carrots, celery, and leeks and stir to coat them with oil. Cook for 1 minute over medium heat. Pour in 4 cups stock and add the chard. If the liquid evaporates add the reserved lentil stock. Let the flavors marry. Boil Pasta and serve in bowls. Top with parsley and Parmesan.
Absolutely a lucious tasting dish. Divine for winter or fall.
Fall Pasta with French Lentils, Chard and Leeks
