Ingredients:
- 12 to 16 ounces fresh Swiss chard or spinach
- 1 cup lentils, rinsed and drained
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon cumin seeds, coarsely crushed
- 1/2 teaspoon crushed red pepper flakes, or less, to taste
- 1/8 teaspoon coarsely ground black pepper
- 2 cups water
- 12 ounces dry linguine
- salt
- 6 ounces light cream cheese (neufchatel), room temperature
- grated Parmesan cheese
Preparation:
Rinse and drain chard or spinach well. Trim off coarse stem ends, then slice thick stems (if using chard) crosswise into 1/4-inch slices. Cover the chard or spinach leaves and refrigerate. In a 3 1/2-quart or larger slow cooker, combine sliced chard stems, lentils, chopped onion, garlic, cumin seeds, red pepper flakes, and black pepper. Add water. Cover and cook on LOW until lentils are tender when mashed with a fork, about 6 to 7 hours.Cut chard or spinach leaves crosswise into 1/2-inch-wide strips; stir into slow cooker.
Increase to HIGH; cover and cook until chard or spinach is wilted and bright green, about 15 minutes longer. Meanwhile, cook linguine in boiling salted water, following package directions. Drain well and pour linguine into a large serving bowl. Season lentil sauce to taste with salt. Add lentil sauce and the cream cheese to linquine; toss lightly to coat well. Serve with Parmesan cheese on the side, if desired.
Makes 6 servings.
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