Creamy Lentils with Greens in a Crockpot: a Pasta Sauce
12 ounces swiss chard or collards (2 small bunches fresh, or 1 package frozen, thawed and drained)
1 cup lentils, rinsed and drained
1/2 cup (1 medium), onion, finely chopped
2 cloves garlic, minced or pressed, optional
1 teaspoon cumin seeds, coarsely crushed
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon coarse ground black pepper or grains of paradise
2 cups water
1/4 cup Kal nutritional yeast
salt to taste
For serving you will need:
12 ounces dry linguine, prepared by your regular method
6 ounces low fat cream cheese, room temperature, or 2 cups drained yogurt cheese
grated parmesan cheese, rice soy or dairy base,optional
Rinse carefully and drain chard well. Trim off coarse stem ends; then cut stems crosswise into 1/4-inch-wide strips.
Cover chard leaves and refrigerate.
In a 3-quart or larger crockpot, combine chard stems, lentils, onion, garlic, cumin seeds, red pepper flakes, yeast 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).
Put the pasta water on to boil. Cut chard leaves crosswise into 1/2-inch-wide strips; stir into crockpot with nutritional yeast. Increase heat setting to high; cover and cook until chard leaves are 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
cream cheese to linquine; mix lightly to coat well. Offer Parmesan cheese or flaked nutritional yeast to taste, if desired.