Makes 4 servings

Ingredients

• 1 bunch Kale, stemmed
• 2 medium carrots, cut in ¼-inch slices
• 1 stalk celery, diced
• ½ cup lentils, rinsed
• 1 bay leaf
• 5 tbsp olive oil
• 2 cloves garlic, finely chopped
• 2 medium shallots, finely chopped
• 4 medium scallions, finely chopped
• Salt and pepper to taste
• 1 cup vegetable broth
• 8 ounces soba noodles
• 2 tbsp fresh parsley, finely chopped

Method

1. Cut kale into ½-inch strips and reserve.
2. In a pot of boiling salted water, add carrots, celery, lentils and bay leaf. Cook at slow boil until tender, in about 25 minutes.
3. Drain.
4. Toss lentil mixture with 2 tablespoons olive oil and set aside.
5. Slowly warm the remaining olive oil in a large skillet.
6. Saute garlic, shallots and scallions for about 3 minutes.
7. Add lentil mixture and cook for 1 more minute.
8. Add salt and pepper to taste.
9. Add 1 cup of vegetable broth and the kale strips.
10. Cover and simmer until tender.
11. If stock evaporates before kale is tender add more.
12. Cook the soba noodles as directed on the package.
13. Divide the noodles onto 4 plates and top with the lentil mixture and parsley.
14. Serve.