Pasta With Lentils And Chard
Instructions:
- 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.