Pasta with Lentils and Chard
|Swiss chard||14 Ounce (1 Bunch)|
|Lentils||1 Cup (16 tbs), rinsed, drained|
|Onion||1 Medium, finely chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Cumin seeds||1 Teaspoon, coarsely crushed|
|Crushed red pepper flakes||1⁄2 Teaspoon|
|Coarsely ground black pepper||1⁄8 Teaspoon|
|Water||2 Cup (32 tbs)|
|Linguine||12 Ounce (Dry Variety)|
|Neufchatel cheese||6 Ounce, diced (At Room Temperature)|
Rinse 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 slow 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 more minutes).
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 linguine; mix lightly to coat well.
Offer Parmesan cheese to add to taste, if desired.