Recipe - Pasta With Lentils And Chard

12 ounce Swiss Chard
1 cup Lentils rinsed and
Drained
1 md Onion finely chopped
2 Cloves Garlic minced or
Pressed
1 teaspoon Cumin Seeds coarsely
Crushed
One half teaspoon Crushed Red Pepper Flakes
1/8 teaspoon Coarse Ground Black Pepper
2 cup Water
12 ounce Dry Linguine
Salt
6 ounce Neufchatel Cheese room
Temperature
Grated Parmesan Cheese
Optional

From: Gerald Edgerton jerrye@wizard.com

Date: Wed, 22 May 1996 08:38:02 0700

Rinse and drain chard well. Trim off coarse stem ends; then cut stems
crosswise into 1/4inchwide strips and set aside. Cover chard leaves and
refrigerate. In a 3quart 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
1/2inchwide 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 6quart 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 4quart 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.

Recipe By : Sunset Crockery Cookbook Page 73

Posted to Master Cook Recipes List, Digest #94