Ingredients:
1/2 cup lentils ( French lentils preferred)
1 bay leaves
1/4 teaspoon salt
3 tablespoons extra virgin olive oil
pepper
1 bunch red swiss chard or 1 bunch green swiss chard or 1 bunch spinach
6 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
2 carrots, peeled and cut into 1/4 inch dice
1 stalk celery, cut into 1/4 inch dice
1 bunch green onions, white part only,finely chopped
vegetable stock, to make a thin sauce
1 tablespoon parsley, chopped
hot cooked noodles ( buckwheat, rice or wheat)
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.