*  Exported from  MasterCook  *
 
                            LENTILS & SPAGHETTI
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Lentils, rinsed and drained
    3       c            Chicken broth, vegetable
                         -broth or water
    1       lb           Kale
    4       oz           Country ham (or other aged,
                         -lean ham), minced
    3       tb           Olive oil
    1       md           Onion, peeled and chopped
    2                    Garlic cloves, peeled and
                         -minced (about 1 t)
    1       t            Ground cumin
      1/2   ts           Crushed red pepper flakes
   12       oz           Dry spaghetti
      1/2   c            Or so sharp, aged cheese
                         -such as Parmesan or Asiago
 
   Combine lentils with 2 cups of the broth in a small
   saucepan. Bring to a boil, reduce heat, cover and
   simmer for 30 minutes or until lentils are tender.
   
   Meanwhile, wash kale and remove woody stems. Slice
   leaves into thin strips, set aside. Mince ham and set
   aside.
   
   Heat olive oil in a wide skillet and add onion and
   garlic. Cook over medium heat about 10 minutes, then
   add cumin, red pepper flakes, kale and ham. Stir about
   3 minutes, until kale is limp and reduced in size. Add
   cooked lentils and remaining broth. Cover and cook
   until tender. Season with salt and pepper.
   
   Meanwhile, bring a large pot of water to a boil. Add
   spaghetti and cook until al dente (cooked but a little
   firm to the bite), about 8 minutes. Drain well and put
   in a large bowl. Top with lentil mixture and toss.
   Sprinkle with cheese and serve. Serves 4-6. Serve with
   bread or rolls.
  
 
 
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