Buckwheat Pasta with Lentils, Red Lettuce, and Carrot

• 1 c. organic French lentils
• 1/4 tsp. organic kosher salt
• 1 organic bay leaf
• 6 tbsp. organic extra virgin olive oil
• 2 clove organic garlic
• 1 organic leek
• 1 stalk organic celery
• 2 medium organic carrots
• kosher salt
• Freshly ground organic black pepper
• 1 bunch organic red or green Swiss chard
• 1/2 lb. organic Japanese soba noodles
• 1 tbsp. organic Italian parsley
• 3 tsp. grated Parmesan cheese
• 2 tbsp. organic extra virgin olive oil

1. Rinse the lentils and place them in a pot covered with water, salt, and bay leaf.
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. These will be used for the sauce.
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. Immediately add the leeks, celery, carrots, a sprinkling of salt and freshly ground pepper, and cook for 1 minute over medium heat.
6. Add 3/4 cups water and add the chard.
7. Stew vegetables until they are tender, a few minutes.
8. If the liquid evaporates add some more water so there will be some to toss with the pasta.
9. Add the cooked lentils with their liquid to the vegetables and gently combine.
10. Cook the soba noodles in salted water for 6 minutes and drain.
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. 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.

kosher salt, bay leaf, olive oil, clove organic garlic, leek, celery, carrots, kosher salt, freshly ground organic black pepper, red, organic japanese, parsley, parmesan cheese, olive oil

Taken from www.delish.com/recipefinder/buckwheat-pasta-lentils-lettuce-carrot-recipe (may not work)