Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Pasta With Lentils And Chard

Yield: 6 Servings

Ingredients and directions for this recipe

12 oz Swiss Chard
1 c Lentils -- rinsed and
Drained
1 md Onion -- finely chopped
2 Cloves Garlic -- minced or
Pressed
1 ts Cumin Seeds -- coarsely
Crushed
1/2 ts Crushed Red Pepper Flakes
1/8 ts Coarse Ground Black Pepper
2 c Water
12 oz Dry Linguine
Salt
6 oz 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 1/4-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.

See also:
Previous recipe Pasta With Lentils & Spinach
Next recipe Pasta With Lentils And Spinach

Or try one of these recipes:
I'm A Salmon Tartare From A Firestarter
Special Sauce Burger Topping