Cockpot Lentils and Chard

Serve on its own or over pasta

• Ready In: 7 hrs 15 mins
• Yields: 5 cup

Ingredients

• 12  ounces swiss chard
• 1  cup lentils, rinsed, drained
• 1  medium onion, finely chopped
• 2  garlic cloves, minced, pressed your choice
• 1  teaspoon cumin seed, coarsely crushed
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄8 teaspoon fresh coarse ground black pepper
• 2  cups  reduced-sodium fat-free chicken broth
•  salt
• 6  ounces  neufchatel cheese, room temperature

Directions

1. Rinse and drain chard well. Trim off coarse stem ends; then cut stems crosswise into 1/4-inch-wide strips and set aside.
2. Cover chard leaves and refrigerate.
3. In a 3-quart or larger crockpot, combine chard stems,lentils, onion, garlic, cumin seeds, red pepper flakes, and black pepper.
4. Pour in chicken broth. Cover and cook at low setting until lentils are tender when mashed with a fork (6 to 7 hours).
5. Cut chard leaves crosswise into 1/2-inch-wide strips; stir into cooker.
6. Increase heat setting to high; cover and cook until chard is wilted and bright green (about 15 minutes more).
7. Season lentil sauce to taste with salt.
8. If serving over cooked pasta, add lentil sauce and Neufchatel cheese to linquine and mix lightly to coat well.
9. Offer freshly grated Parmesan cheese to add taste, if desired.