Noodles With Lentils, Carrots and Swiss Chard

Name: Noodles With Lentils, Carrots and Swiss Chard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup lentils (French lentils preferred); 1 bay leaf; ¼ 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 onion, white part only,finely chopped; vegetable stock, to make a thin sauce; 1 tablespoon parsley, chopped; hot cooked noodles (buckwheat, rice or wheat)

Servings: persons

½ cup lentils (French lentils preferred)
1 bay leaf
¼ 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 onion, white part only,finely chopped
vegetable stock, to make a thin sauce
1 tablespoon parsley, chopped
hot cooked noodles (buckwheat, rice or wheat)

1
Sort and rinse the lentils.
2
cover generously with water and bring them to a boil with the bay leaf and salt.
3
cook at a slow simmer until they are tender, about 15-20 minutes.
4
Be careful not to overcook them or they will lose their shape and texture.
5
Drain and save the liquid.
6
Toss the lentils with a little olive oil, salt and pepper and set aside.
7
cut the well washed greens into strips about 1 inch wide.
8
Discard the stems.
9
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.
10
Add the lentils, carrots, celery and green onions, and stir to coat them with oil.
11
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.
12
Cook slowly until the vegetables are tender.
13
if the liquid evaporates efore the vegetables are done, add more stock so that there will be a little sauce at the end.
14
When the vegetables are done, add the hot, cooked noodles to the vegetables, along with the parsley, tossing together.
15
Season with salt and pepper, more olive oil and a little Parmesan if desired.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ cup lentils (French lentils preferred), 1 bay leaf, ¼ teaspoon salt, 3 tablespoons extra virgin olive oil, and more.

Yes, Noodles With Lentils, Carrots and Swiss Chard falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!