Lentils and spaghetti Recipe

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Lentils and spaghetti

Artist:	_	Yield:	6
Categories:	Pastas & Noodles, Vegetables	Rating:	0
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Ingredients:

1	cup	Lentils, rinsed and drained
3	cup	Chicken broth, vegetable
		-broth or water
1	lbs	Kale
4	oz	Country ham (or other aged
		-lean ham), minced
3	tbsp	Olive oil
1	med	Onion, peeled and chopped
2		Garlic cloves, peeled and
		-minced (about 1 t)
1	tbsp	Ground cumin
1/2	tbsp	Crushed red pepper flakes
12	oz	Dry spaghetti
1/2	cup	Or so sharp, aged cheese
		-such as Parmesan or Asiago

Procedures:

1	Combine lentils with 2 cups of the broth in a small saucepan.
2	Bring to a boil, reduce heat, cover and simmer for 30 minutes or until lentils are tender.
3	Meanwhile, wash kale and remove woody stems.
4	Slice leaves into thin strips, set aside.
5	Mince ham and set aside.
6	Heat olive oil in a wide skillet and add onion and garlic.
7	Cook over medium heat about 10 minutes, then add cumin, red pepper flakes, kale and ham.
8	Stir about 3 minutes, until kale is limp and reduced in size.
9	Add cooked lentils and remaining broth.
10	Cover and cook until tender.
11	Season with salt and pepper.
12	Meanwhile, bring a large pot of water to a boil.
13	Add spaghetti and cook until al dente (cooked but a little firm to the bite), about 8 minutes.
14	Drain well and put in a large bowl.
15	Top with lentil mixture and toss.
16	Sprinkle with cheese and serve.
17	Serves 4-Serve with bread or rolls