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Japanese   -   Soba Lentils   adapted from 366 Ways to Cook Tofu

  • 1 Bunch Kale -- stemmed
  • 2 Medium Carrots -- cut 1/4 inch slices
  • 1 Stalk Celery -- diced
  • 1/2 Cup Lentils -- rinsed
  • 1 Bay Leaf
  • 5 Tablespoons Olive Oil
  • 2 Cloves Garlic -- finely chopped
  • 2 Medium Shallot -- finely chopped
  • 4 Medium Scallion -- finely chopped
  • Salt And Pepper -- to taste
  • 1 Cup Vegetable Broth -- or lentil liquid
  • 8 Ounces Soba Noodles
  • 2 Tablespoons Fresh Parsley -- finely chopped
Directions cut kale into 1/2 inch strips about 3 cups. reserve. In a pot of boiling salted water, add carrots, celery, lentils and bay leaf. cook at slow boil until tender about 25 minutes. drain, reserving up to 2 cups cooking liquid if desired. toss lentil mixture with 2 tablespoons olive oil and set aside. slowly warm remaining olive oil in large skillet. Saute garlic, shallots and scallions 3 minutes. Do not brown. Add lentil mixture. cook for 1 minute. salt and pepper to taste. Add 1 cup of liquid and kale. cover and simmer until tender. If stock evaporates before kale is tender add more. cook pasta as directed. Divide pasta onto 4 plates. top with lentil mixture and parsley. Serve.
Serves 4
Time to Make 0:00

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