Pasta With Lentils & Chardcrockpot, pasta, vegetarian 12.00 oz swiss chard 1.00 cup lentils; rinsed and drained 1.00 medium onion; finely chopped 2.00 centiliter garlic; minced or pressed 1.00 teaspoon cumin seeds; coarsely crushed 0.50 teaspoon crushed red pepper flakes 0.13 teaspoon coarse ground black pepper 2.00 cup water 12.00 oz dry linguine 1 salt 6.00 oz neufchatel cheese; room temperature 1 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 whe 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 1 minutes); or cook according to package directions. Drain well; pour into 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. |
