Pasta with Green Lentil Sauce and Chard

Ingredients

• 2  bay leaves divided
• 0.3 teaspoon pepper black
• 0.8 cup carrots diced finely
• 1 teaspoon dijon mustard 
• 0.5 cup cooking wine dry red
• 12 ounce extra wide egg noodles uncooked
• 3  garlic cloves minced
• 0.7 cup other lentils dark dried green french
• 3 tablespoons olive oil divided
• 1 cup onion diced finely
• 1.5 ounces parmesan cheese fresh grated
• 1 cup bell pepper diced red finely
• 0.8 teaspoon salt divided
• 6 cups swiss chard chopped
• 1.5 tablespoons tomato paste 
• 4 quarts water 

Equipment

• bowl
• frying pan
• sauce pan
• pot
• slotted spoon
• colander

Directions

1. Combine lentils, 1/2 teaspoon salt, and 1 bay leaf in a medium saucepan. Cover with water to 3 inches above lentils; bring to a boil, reduce heat to medium-low, and simmer 25 minutes.
2. Drain in a colander over a bowl, reserving 2 cups cooking liquid. Set aside.
3. Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over medium heat.
4. Add 1 bay leaf, onion, bell pepper, carrot, and garlic; saut 12 minutes or until lightly browned. Stir in red wine, tomato paste, and mustard, and cook for 2 minutes or until vegetables are glazed.
5. Add 1/4 teaspoon salt and black pepper.
6. Add lentils and reserved cooking liquid. Discard bay leaves.
7. Bring 4 quarts water to a boil in a large stockpot.
8. Add chard, and cook 5 minutes.
9. Remove chard with a slotted spoon. Stir chard into lentil mixture.
10. Add pasta to boiling water; cook 6 minutes.
11. Drain; toss pasta with 2 tablespoons oil.
12. Place 1 cup pasta on each of 6 serving plates; top each serving with 1 cup lentil mixture.
13. Sprinkle each serving with 1 tablespoon cheese.