Soba Noodles with French Lentils
8 Ounces Soba Noodles
1/2 Cup French Lentils
1 Bay Leaf
1/4 Teaspoon Salt
6 Tablespoons Olive Oil
Pepper to taste
1 Bunch Red Chard, sliced
2 Garlic Cloves, minced
2 Carrots, peeled and chopped
1 Celery Stalk, chopped
2 Leeks, white parts only, chopped
1 Cup Vegetable Stock
1Tablespoon Cilantro, chopped
5 Ounces Vegan Goat Cheese, crumbled
1. Cook Pasta in boiling water. Drain. Concurrently, cook lentils in salted boiling water with bay leaf for15 to 20 minutes. Drain, reserving the water for stock. Combine the pasta and lentils, removing the bay leaf. Add 2 tablespoons of olive oil and mix.
2. Pour remaining 4 tablespoons of olive oil in a large pan or skillet. Heat and add the garlic. Cook for 30 seconds and add the chard, carrots, leek and celery. Cook for 5 minutes over medium heat. Add the stock and stew until the carrots are soft. Add the cilantro and remove from heat.
3. Mix the noodles and lentils with the vegetables. Add salt and pepper. When serving, crumble the goat cheese over the noodle dish.
Goes well with green salad.
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