Title: Pasta with lentils & chard
 Categories: Pasta, Vegetarian
      Yield: 6 Servings
 
     12 oz Swiss Chard
      1 c  Lentils -- rinsed and
           Drained
      1 md Onion -- finely chopped
      2    Cloves Garlic -- minced or
           Pressed
      1 ts Cumin Seeds -- coarsely
           Crushed
    1/2 ts Crushed Red Pepper Flakes
    1/8 ts Coarse Ground Black Pepper
      2 c  Water
     12 oz Dry Linguine
           Salt
      6 oz Neufchatel Cheese -- room
           Temperature
           Grated Parmesan Cheese --
           Optional
 
  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.  Makes 6 servings.