Pasta With Lentils And Chard Recipes

CROCK POT PASTA WITH LENTILS AND CHARD

Steps:

• 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.

SWISS CHARD WITH LENTILS AND FETA CHEESE

Steps:

• Heat 1 tablespoon of the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
• Add the lentils, stir to combine, and add the chicken broth. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the lentils are just tender and the water has evaporated, about 30 minutes. Remove from the heat and set aside.
• Meanwhile, trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice the stems crosswise into 1/4-inch pieces. Place in a small bowl and set aside. Stack the leaves, cut them in half lengthwise, then coarsely chop into bite-sized pieces; set aside.
• Heat the remaining tablespoon of oil in a large frying or straight-sided pan over medium-high heat until shimmering. Add the reserved chard stems, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
• Add the chopped chard leaves, measured salt, and measured pepper and cook, stirring occasionally, until wilted, about 2 minutes. Stir in the red wine vinegar and reserved lentil mixture until evenly combined. Remove from the heat and allow to cool slightly, about 3 minutes.
• Sprinkle in the feta and stir to combine. Taste and season with salt and pepper as needed. Serve warm or at room temperature.