Vegetarian, Crockpot Pasta With Lentils & Chard

[Guest guest]

Vegetarian, Crockpot Pasta With Lentils & Chard

 

12 ozs. swiss chard

1 c. lentils, rinsed and drained

1 medium onion, finely chopped

2 cloves garlic, minced or pressed

1 tsp. cumin seeds, coarsely crushed

1/2 tsp. crushed red pepper flakes

1/8 tsp. coarse ground black pepper

2 cs. water

12 ozs. dry linguine

Salt

6 ozs. 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.

Parmesan cheese to add taste, if desired.

Makes 6 servings.

 

 

 

[Guest guest]

--- Dancer^ <sigatress wrote:

> Vegetarian, Crockpot Pasta With Lentils & Chard

>

> 12 ozs. swiss chard

> 1 c. lentils, rinsed and drained

> 1 medium onion, finely chopped

> 2 cloves garlic, minced or pressed

> 1 tsp. cumin seeds, coarsely crushed

> 1/2 tsp. crushed red pepper flakes

> 1/8 tsp. coarse ground black pepper

> 2 cs. water

> 12 ozs. dry linguine

> Salt

> 6 ozs. 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.

> Parmesan cheese to add taste, if desired.

> Makes 6 servings.

>

>

> [Non-text portions of this message have been

> removed]

>

>

 

thank you for the excellent recipe; i look forward to

receiving more crockpot,vegetarian, as well as all

vegetarian recipes.

 

marsau

 

 

 

 

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