This dish that can be served warm or cold could be your answer to “What do I bring to the potluck?” It also worked well as a Thanksgiving side dish.
Lentils and Soba Noodles
Author: Lucie Paynick as shared with Rebekah Smith
Ingredients
- Olive Oil
- 2-3 cloves Garlic - Chopped
- Red Pepper Flakes
- ¾ to 1 C. Lentils (Lucy says that French ones are the nicest)
- 1-2 Leeks - Cut in squares, white part only
- 1-2 Carrots - Cut in squares
- 1 bunch of Chard - Remove stems and chop leaves
- 8 oz package of Soba Noodles
- Parmesan Cheese
- Salt to taste
Instructions
- Boil lentils 15-20 minutes - Do not overcook and make them too soft.
- Warm olive oil, garlic - Do not burn.
- Add Pepper Flakes - Cook 1 minute.
- Add Leeks, Carrots and sauté for a bit
- Add cooked lentils and chard
- You will need to add liquid, like the lentil water, chicken or veggie stock, white or red wine - whatever. Just make sure there is a brothiness to the end product.
MEANWHILE:
- Boil Soba Noodles. When they are done, blend with sauté
SERVE:
- Drizzle olive oil & grated parmesan cheese
Notes
This is a solid recipe as is and worked perfectly the first time I tried it. It's also easy to imagine variations. For example, I think lima beans could be used in place of lentils.