Title: Linguine with Lentils
Categories: Pasta Lentils Vegetarian Main
Yield: 6 Servings

2		Vegetable bouillon cubes dissolved in 3 c boiling water
1	c	Lentils, rinsed and drained
1 1/2	ts	Cumin seeds
1	lb	Swiss chard or spinach
1	tb	Olive oil
1	lg	Onion, chopped
2		Cloves garlic, minced
1/2	ts	Crushed red pepper flakes
12	oz	Dry linguine
6	oz	Neufchatel cheese, diced
		Pepper to taste

In a arge pan, bring the 3 ups of the bouillon to a boil. Add lentils and cumin seeds. Reduce heat, cover and simmer until lentils are tender. Drain. Pour into a small bowl. Rinse chard or spinach well. Discard coarse stem ends. Cut stems and leaves crosswise into 1/4" wide strips (keep stems and leaves separate). To lentil cooking pan, add oil, chard stems, onion, garlic and red pepper flakes. Cook, stirring often, until onion is lightly browned. Add chard leaves. Cook, stirring until limp. Add lentils. Cook, uncovered, until hot. Cook linguine until tender. Drain and pour into a wide bowl. Add lentil mixture and cheese. Mix lightly to blend. Season to taste with pepper.

Per serving: 450 calories, 10.7 g fat

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