Vegetarian Pasta With Lentils & Chard

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Vegetarian Pasta With Lentils & Chard

 

Recipe By : Sunset Crockery Cookbook

Serving Size : 6 Preparation Time :0:20

Categories : Crockpot Pasta Vegetarian

Amount Measure Ingredient -- Preparation Method

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12 Ounces Swiss Chard

1 Cup Lentils -- rinsed and drained

1 Medium Onion -- finely chopped

2 Cloves Garlic -- minced or pressed

1 Teaspoon Cumin Seeds -- coarsely crushed

1/2 Teaspoon Crushed Red Pepper Flakes

1/8 Teaspoon Coarse Ground Black Pepper

2 Cups Water

12 Ounces Dry Linguine

Salt

6 Ounces Neufchatel Cheese -- room temperature

Grated Parmesan Cheese -- optional

 

Rinse and drain chard well. Trim off coarse stem ends; then cut stems

crosswise into 1/4-inch-wide strips and set aside. Cover chard leaves and

refrigerate. In a 3-quart or larger electric cooker, combine chard stems,

lentils, onion, garlic, cumin seeds, red pepper flakes, and black pepper.

Pour in water. Cover and cook at low setting until lentils are tender when

mashed with a fork (6 to 7 hours).

Cut chard leaves crosswise into 1/2-inch-wide strips; stir into cooker.

Increase heat setting to high; cover and cook until chard is wilted and

bright green (about 15 minutes more). Meanwhile, in a 5- to 6-quart pan,

cook linguine in 3 quarts boiling water just until tender to bite (10 to 12

minutes); or cook according to package directions. Drain well; pour into a

warm wide 4-quart bowl. Season lentil sauce to taste with salt. Add lentil

sauce and Neufchatel cheese to linquine; mix lightly to coat well. Offer

Parmesan cheese to add taste, if desired. Makes 6 servings.