Monday, May 5, 2008

Pasta with Lentils and Chard

Serve 6


12 ounces Swiss chard

1 cup lentils, rinsed and drained

1 medium onion, finely chopped

2 cloves garlic, minced or pressed

1 tsp cumin seeds, coarsely crushed

1/2 tsp crushed red pepper flakes

1/8 tsp coarse ground black pepper

2 cups water

12 ounces dry linguine


6 ounces Neufchatel cheese, room temperature


  1. Rinse and drain chard well. Trim off coarse stem ends;then cut stems crosswise into 1/4-inch-wide strips andset aside. Cover chard leaves and refrigerate.

  2. 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 lowsetting until lentils are tender when mashed with a fork(6 to 7 hours).

  3. Cut chard leaves crosswise into 1/2-inch-wide strips;stir into cooker. Increase heat setting to high; coverand cook until chard is wilted and bright green (about 15minutes more).

  4. Meanwhile, in a 5- to 6-quart pan, cooklinguine in 3 quarts boiling water just until tender tobite (10 to 12 minutes); or cook according to packagedirections.

  5. Drain well; pour into a warm wide 4-quartbowl. Season lentil sauce to taste with salt. Add lentilsauce and Neufchatel cheese to linquine; mix lightly tocoat well. Offer Parmesan cheese to add taste, ifdesired.

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