1. Rinse and drain chard well. Trim off coarse stem ends; then cut stems crosswise into 1/4-inch-wide strips and set aside. 2. Cover chard leaves and refrigerate. 3. In a 3-quart or larger crockpot, combine chard stems,lentils, onion, garlic, cumin seeds, red pepper flakes, and black pepper. 4. Pour in chicken broth. Cover and cook at low setting until lentils are tender when mashed with a fork (6 to 7 hours). 5. Cut chard leaves crosswise into 1/2-inch-wide strips; stir into cooker. 6. Increase heat setting to high; cover and cook until chard is wilted and bright green (about 15 minutes more). 7. Season lentil sauce to taste with salt. 8. If serving over cooked pasta, add lentil sauce and Neufchatel cheese to linquine and mix lightly to coat well. 9. Offer freshly grated Parmesan cheese to add taste, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
