Crockpot Pasta With Lentils And Chard

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Crockpot Pasta With Lentils And Chard

 

12 oz swiss chard

1 cup lentils, rinsed, 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 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. Offer Parmesan cheese to add taste, if

desired.

Makes 6 servings

 

 

 

 

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