Pasta with Lentils and Chard

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Pasta with Lentils and Chard

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.

 

 

 

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