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.