| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Pasta, Vegetables |
6 |
Servings |
INGREDIENTS
| 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 |
T |
Olive oil |
| 1 |
|
Onion, peeled and chopped |
| 2 |
|
Garlic cloves, peeled and |
|
|
minced about 1 t |
| 1 |
t |
Ground cumin |
| 1/2 |
t |
Crushed red pepper flakes |
| 12 |
oz |
Dry spaghetti |
| 1/2 |
c |
Or so sharp, aged cheese |
|
|
such as Parmesan or |
|
|
Asiago |
INSTRUCTIONS
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. From Tuscon area
newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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