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Ингредиенты
- 12 ounce Silverbeet
- 1 c. Lentils -- rinsed and
- Â Â Liquid removed
- 1 med Onion -- finely minced
- 2 x Cloves Garlic -- chopped or possibly
- Â Â Pressed
- 1 tsp Cumin Seeds -- coarsely
- Â Â Crushed
- 1/2 tsp Crushed Red Pepper Flakes
- 1/8 tsp Coarse Grnd Black Pepper
- 2 c. Water
- 12 ounce Dry Linguine
- Â Â Salt
- 6 ounce Neufchatel Cheese -- room
- Â Â Temperature
- Â Â Grated Parmesan Cheese --
- Â Â Optional
Инструкции
- Rinse and drain silverbeet well. Trim off coarse stem ends; then cut stems crosswise into 1/4-inch-wide strips and set aside. Cover silverbeet leaves and chill. In a 3-qt or possibly larger electric cooker, combine silverbeet stems, lentils, onion, garlic, cumin seeds, red pepper flakes, and black pepper.
- Pour in water. Cover and cook at low setting till lentils are tender when mashed with a fork (6 to 7 hrs). Cut silverbeet leaves crosswise into 1/2-inch-wide strips; stir into cooker. Increase heat setting to high; cover and cook till silverbeet is wilted and bright green (about 15 min more). Meanwhile, in a 5- to 6-qt pan, cook linguine in 3 qts boiling water just till tender to bite (10 to 12 min); or possibly cook according to package directions. Drain well; pour into a hot wide 4-qt bowl. Season lentil sauce to taste with salt. Add in lentil sauce and Neufchatel cheese to linquine; mix lightly to coat well. Offer Parmesan cheese to add in taste, if you like.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 6 servings | |
| Calories 434 | |
| Calories from Fat 91 | 21% |
| Total Fat 10.28g | 13% |
| Saturated Fat 4.8g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 231mg | 10% |
| Potassium 547mg | 16% |
| Total Carbs 64.9g | 17% |
| Dietary Fiber 11.9g | 40% |
| Sugars 3.79g | 3% |
| Protein 19.8g | 32% |
