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Pasta With Lentils And Chard
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2 Ounces Swiss Chard
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Cup Lentils, rinsed and drained
Medium Onion, finely chopped
Cloves Garlic, minced or pressed
Teaspoon Cumin Seeds, coarsely crushed
/2 Teaspoon Crushed Red Pepper Flakes
/8 Teaspoon Coarse Ground Black Pepper
Cups Water
• 2
• 1
• Salt
• 6
2 Ounces Dry Linguine
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.
Pasta With Lentils And Chard
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