I’m always on the lookout to try new ways to incorporate lentils in my diet. I LOVE lentils!
So, when I was grocery shopping last week you can imagine my delight when I came across a pasta made exclusively from 100% organic red lentils.
In thinking what to do with it, I decided to go with a saute of Swiss chard. I often add Swiss chard to lentil soup- the flavors complement each other nicely.
Cooking this pasta was an experiment and I am very pleased with the results.And as a bonus, it’s a quick, easy meal to put together. Give it a try- I think you’ll be pleased as well.
Red Lentil Pasta with Wilted Chard
½ pound (8 oz) red lentil pasta
3 TBS Extra Virgin Olive Oil
2 cloves garlic, chopped fine
1 bunch of Swiss chard, woody stems discarded and leaves chopped
Large pinch of red pepper flakes
2 TBS pine nuts, toasted
Salt and pepper to taste
In a large sauté pan, over low heat, cook the garlic in the olive oil for a minute or two.
Add the Swiss chard, the red pepper flakes, and salt and pepper to taste.
Cover and cook over medium heat until the Swiss chard is wilted. Remove the cover.
Meanwhile, in a large pot of boiling salted water cook the red lentil pasta according to the package directions. Do not overcook.
Using a spider or sieve, add the pasta to the wilted chard.
Cook stirring for a minute or two until the flavors have blended. Add a little pasta water if necessary.
Serve, garnished with the pine nuts.
Makes 4 servings.