Pasta with Lentils and Chard
A slow-cooker lentil and Swiss chard sauce with cumin, garlic, and red pepper, tossed with linguine and creamy Neufchatel cheese. Hearty vegetarian comfort food.
MediterraneanVegetarianIntermediate300 minBy Northstar
Ingredients
Servings
4
- 12 oz Swiss chard
- 1 cup lentils, rinsed and drained
- 1 medium onion, finely chopped
- 2 clove garlic, minced
- 1 tsp cumin seeds, coarsely crushed
- 0.5 tsp crushed red pepper flakes
- 1/8 tsp coarsely ground black pepper
- 2 cup water
- 12 oz dry linguine
- 6 oz Neufchatel cheese, room temperature
- 0.3 cup grated Parmesan cheese
Instructions
- 1
Trim coarse stems from chard; cut stems into ¼-inch strips. Refrigerate the leaves.
- 2
In slow cooker, combine chard stems, lentils, onion, garlic, cumin, red pepper, and black pepper. Add water.
- 3
Cover and cook on LOW for 4 to 5 hours until lentils are tender.
- 4
Cook linguine per package directions. Chop reserved chard leaves and stir into lentil mixture.
- 5
Toss pasta with lentil sauce and Neufchatel until creamy. Top with Parmesan.