Crock Pot Pasta With Lentils And Chard Food

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.

PASTA AND LENTILS

Steps:

• In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over a medium high heat, until nearly but not entirely tender, about 20 minutes.
• Add the garlic, olive oil, tomatoes, salt and pepper. Reduce the heat, cover and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentil are fully tender.
• If using capellini, break it into 2 to 4 inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to that point. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils, and simmer to finish cooking the pasta.
• When either pasta is cooked to taste, remove the pot from the heat, stir in the parsley, cover the pot, and let stand about 5 minutes before serving. Serve hot, passing hot pepper oil all the best quality extra virgin olive oil for drizzling on top.

SLOW-COOKER LENTIL PASTA SAUCE WITH SPAGHETTI

Steps:

• Combine all ingredients except cheese and spaghetti in slow cooker; stir in half the cheese. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 5 hours). About 15 min. before sauce is done, cook spaghetti as directed on package, omitting salt.
• Drain spaghetti. Serve topped with sauce and remaining cheese.

CURRIED CHICKPEA, LENTIL, AND SWISS CHARD STEW

Steps:

• Place lentils in a fine-mesh sieve and rinse until cold running water. Set aside.
• In a stock pot, combine the oil, bouquet garni, onion (or leek) swiss chard stems, and 1 teaspoon salt. Sweat-cook, covered, over low heat until soft but not browned- for about 3 minutes.
• Add the stock and bring to a simmer over moderate heat. Add the lentils, curry powder, and cayenne and stir. Simmer, covered, until the lentils are tender, about 20 minutes. (Cooking time will depend upon the freshness of the lentils-older lentils take longer to cook).
• Add the chard leaves and the chickpeas and cook until the leaves are wilted, about 5 minutes more. Remove the bouquet garni. Taste for seasoning. (this means add S & P to taste).
• While the stew is cooking, toast the cumin. Watch carefully! They can burn quickly. Place the cumin seeds in a small, dry skillet over moderate heat. Shake the pan regularly until the cumin seeds are fragrant and evenly toasted, about 2 minutes. Transfer the cumin to a large plate to cool. Set aside.
• Mix together yogurt and cumin.
• Divide soup among the warmed soup bowls. At the table, garnish with a spoonful of yogurt and a sprinkling of toasted cumin.

LENTIL AND PASTA STEW

Steps:

• Brown kielbasa in oil and butter in a large skillet. Add the potatoes, carrots, celery and onion. Cook and stir for 3 minutes over medium heat. Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, lentils, tomatoes, bay leaf, pepper and salt., Cover and cook on low for 8-10 hours or until lentils are tender. Cook pasta according to package directions; drain. Stir pasta into slow cooker. Discard bay leaf. Sprinkle servings with cheese.

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 crockpot , combine chard stems, lentils, onion, garlic, cumin seeds, red pepper flakes, and black pepper. Pour in water. Cover and cook on LOW for 6 to 7 hours, until lentils are tender when mashed with a fork. 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.

SLOW-COOKER LENTIL AND PASTA STEW

Steps:

• In 3 1/2- to 4-quart slow cooker, mix lentils, celery, bell pepper and broth.
• Cover; cook on Low heat setting 10 to 12 hours.
• Stir vegetable juice, pasta and thyme into stew. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until pasta is tender.