Lentils and Soba Noodles

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
  • 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
  1. Boil lentils 15-20 minutes - Do not overcook and make them too soft.
  2. Warm olive oil, garlic - Do not burn.
  3. Add Pepper Flakes - Cook 1 minute.
  4. Add Leeks, Carrots and sauté for a bit
  5. Add cooked lentils and chard
  6. 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.
  1. Boil Soba Noodles. When they are done, blend with sauté
  1. Drizzle olive oil & grated parmesan cheese
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.


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