Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Lentils, rinsed and drained
3 c Chicken broth, vegetable
-broth or water
1 lb Kale
4 oz Country ham (or other aged,
-lean ham), minced
3 tb Olive oil
1 md Onion, peeled and chopped
2 Garlic cloves, peeled and
-minced (about 1 t)
1 t Ground cumin
1/2 ts Crushed red pepper flakes
12 oz Dry spaghetti
1/2 c Or so sharp, aged cheese
-such as Parmesan or Asiago
Combine lentils with 2 cups of the broth in a small
saucepan. Bring to a boil, reduce heat, cover and
simmer for 30 minutes or until lentils are tender.
Meanwhile, wash kale and remove woody stems. Slice
leaves into thin strips, set aside. Mince ham and set
aside.
Heat olive oil in a wide skillet and add onion and
garlic. Cook over medium heat about 10 minutes, then
add cumin, red pepper flakes, kale and ham. Stir about
3 minutes, until kale is limp and reduced in size. Add
cooked lentils and remaining broth. Cover and cook
until tender. Season with salt and pepper.
Meanwhile, bring a large pot of water to a boil. Add
spaghetti and cook until al dente (cooked but a little
firm to the bite), about 8 minutes. Drain well and put
in a large bowl. Top with lentil mixture and toss.
Sprinkle with cheese and serve. Serves 4-6. Serve with
bread or rolls.
