Linguine with Lentils, Carrots and Chard

Ingredients

  • ½ cup lentils
  • 1 ea bay leaf
  • ¼ tsp salt
  • olive oil
  • pepper
  • 1 bunch chard, cleaned, leaves cut into 1" strips, stalks finely chopped
  • 6 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 medium carrots, sliced ¼" thick
  • 1 stalk celery, sliced ¼" thick
  • 1-2 leeks or onion (about 5 oz), finely chopped
  • water or vegetable stock
  • parmesan cheese

Preparation

  1. Boil lentils with salt and bay leaf on low 15-20'
  2. Toss lentils in olive oil and season with salt and pepper, set aside
  3. Saute garlic in 4 tbsp olive oil 1' or until aromatic
  4. Add the lentils, carrots, celery, and leeks. Cook 1' over medium heat then pour in the water or vegetable stock.
  5. Add the chard and simmer till the vegetables are tender. Add liquid as necessary so that there will be a little sauce at the end