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Print this Recipe    Pasta Lentils

Pasta With Lentils And Chard

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. Makes 6 servings.

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