Buckwheat Pasta with Lentils, Red Lettuce, and Carrot

1. 1

   Rinse the lentils and place them in a pot covered with water, salt, and bay leaf.

2. 2

   Cook at a slow boil until they are tender, about 15-20 minutes, keeping them covered with enough water so they don't dry out.

3. 3

   These will be used for the sauce.

4. 4

   Slowly warm the olive oil in a large skillet and add the garlic and cook for a minute, or until it is just beginning to brown.

5. 5

   Immediately add the leeks, celery, carrots, a sprinkling of salt and freshly ground pepper, and cook for 1 minute over medium heat.

6. 6

   Add 3/4 cups water and add the chard.

7. 7

   Stew vegetables until they are tender, a few minutes.

8. 8

   If the liquid evaporates add some more water so there will be some to toss with the pasta.

9. 9

   Add the cooked lentils with their liquid to the vegetables and gently combine.

10. 10

    Cook the soba noodles in salted water for 6 minutes and drain.

11. 11

    Add the cooked pasta to the vegetable-lentil mix in the skillet and combine over a low heat for a moment to marry the flavors.

12. 12

    Add the chopped parsley and serve, adding a drizzle of fresh olive oil to each portion before serving and a sprinkling of grated Parmesan cheese or some crumbled goat cheese.

* Per serving · 4 servings · Values may vary.