Noodles With Lentils Carrots And Swiss Chard Recipes

Steps:

• Sauté sausage in large deep nonstick skillet over medium-high heat until cooked through, about 6 minutes. Drain any excess fat from skillet. Add carrot, onion and garlic to skillet; sauté until vegetables begin to soften, about 5 minutes. Stir in lentils, bay leaf, fennel seeds and rosemary. Add 2 1/2 cups water and bring to boil. Reduce heat to medium-low, cover and simmer until lentils are almost tender, about 20 minutes.
• Place Swiss chard atop lentils; cover and cook until lentils are tender and chard is wilted and tender, adding more water if mixture is dry, about 7 minutes. Stir to blend. Season with salt and pepper. Discard bay leaf.

Steps:

• Heat the olive oil over medium-high heat in a heavy soup pot or Dutch oven. Add the onion and cook, stirring, until it begins to soften, about 3 to 5 minutes. Add the carrot and celery and cook, stirring, until all the vegetables are tender, about 5 minutes. Add the garlic and continue to cook, stirring, until fragrant, 30 seconds to a minute. Add the lentils, 2 quarts water and bouquet garni. Bring to a boil, reduce the heat, and simmer 40 minutes. Add salt and pepper to taste. Remove the bouquet garni.
• Stir the chard into the simmering lentils. Cook another 10 minutes or so, until the lentils and greens are tender. The chard should be tender but still bright. Taste, adjust seasonings and serve, passing the cheese at the table for sprinkling. Alternatively, transfer to an oiled baking dish, top with rounds of goat cheese, crumbled feta or grated Parmesan, and heat through in a medium oven.

Steps:

• Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
• Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.

Steps:

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

Steps:

• Heat oil in a heavy large non-reactive pot over medium-hi heat; add onions and carrots; saute until onions are golden brown, about 10 minutes; add garlic and stir 1 minute; mix in cumin; stir 30 seconds; add 10 cups broth and barley and bring to a boil; reduce heat, partially cover and simmer 25 minutes.
• Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
• Add Swiss chard to soup; cover and simmer until chard is tender, about 5 minutes; stir in dill.
• Season soup with salt and pepper.
• Serve with Parmesan sprinkled on top, if desired.