Pasta with Lentils and Chard


  • 12 oz Swiss Chard
  • 1 cup Lentils, rinsed and drained
  • 1 med 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 cup water
  • 12 oz dry linguine salt
  • 6 oz Neufchatel cheese, room temperature grated parmesan cheese, optional

Preparation Method:

  • Rinse and drain chard well.
  • Trim off coarse stem ends; then cut the 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 linguine; mix lightly to coat well.
  • Offer Parmesan cheese to add taste, if desired.
  • Washing, rinsing, and draining Pasta, try our Colanders.

Servings: 6

Warm regards,
Best Nice Deals Team

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