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Carrots, Chard-Pasta with French Lentils

From the Greens Cook Book 8 ounces Buckwheat noodles (I usually use up to 16 ounces of regular pasta like Bow Tie and it works well) ½ cup French Lentils (no other) 1 bay leaf ¼ tsp salt Few spoonfuls olive oil 1 bunch chard 6 tablespoons olive oil 2 cloves garlic, finely chopped 1 stalk of celery cut into ¼ inch squares 1-2 leeks white part or 1 entire leek 2/3 cup or more water or vegetable stock 1-tablespoon parsley chopped Parmesan Sort and rinse lentils well; cover generously with water and bring to a boil with bay leaf and salt. Cook at slow boil until tender 15 to 20 minutes, do not overcook! Drain, save liquid. Toss with little olive oil. Add salt, freshly ground black pepper, and set aside. Cut chard leaves away from stems, wash them well, and slice leaves into strips about 1 inch wide (I use most of the good parts of the stem too.) Slowly warm 4 tablespoons of the oil in skillet with the garlic and cook for 1 minute, taking care that the garlic does not color. Add carrots, celery and leeks and stir to coat them with oil. Cook for 1 minute over medium heat with some salt. Then pour in 2/3-cup water or stock and add the carrot. Stew until vegetables are tender. If liquid evaporates, add more so that there will be a little sauce at the end (I usually use the lentil liquid). Add lentils. Cook noodles, and then add them to vegetables. Toss everything together; add parsley, Parmesan, and the rest of the oil

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