Recipe - Lentils And Spanish Rice Enchiladas

1 cup Lentils, rinsed and drained
3 cup Chicken broth, vegetable
broth or water
1 pound Kale
4 ounce Country ham (or other aged,
lean ham), minced
3 tablespoon Olive oil
1 md Onion, peeled and chopped
2 Garlic cloves, peeled and
minced (about 1 t)
1 teaspoon Ground cumin
One half teaspoon Crushed red pepper flakes
12 ounce Dry spaghetti
One half cup Or so sharp, aged cheese
such as Parmesan or Asiago

Combine lentils with 2 cups of the broth in a small saucepan. Bring
to a boil, reduce heat, cover and simmer for 30 minutes or until
lentils are tender.

Meanwhile, wash kale and remove woody stems. Slice leaves into thin
strips, set aside. Mince ham and set aside.

Heat olive oil in a wide skillet and add onion and garlic. Cook over
medium heat about 10 minutes, then add cumin, red pepper flakes, kale
and ham. Stir about 3 minutes, until kale is limp and reduced in
size. Add cooked lentils and remaining broth. Cover and cook until
tender. Season with salt and pepper.

Meanwhile, bring a large pot of water to a boil. Add spaghetti and
cook until al dente (cooked but a little firm to the bite), about 8
minutes. Drain well and put in a large bowl. Top with lentil mixture
and toss. Sprinkle with cheese and serve. Serves 46. Serve with
bread or rolls.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip