Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Lentils - rinsed and drained

  2. 3 cups 711ml Chicken broth - vegetable

  3. OR water

  4. 1 lb 454g / 16oz Kale

  5. 4 oz 113g Country ham - (or other aged, lean ham), minced

  6. 3 tablespoons 45ml Olive oil

  7. 1 tablespoon 15ml Onion - peeled and chopped (medium)

  8. 2 Garlic cloves - peeled and (about 1 t)

  9. 1 teaspoon 5ml Ground cumin

  10. 1/2 teaspoon 2 1/2ml Crushed red pepper flakes

  11. 12 oz 340g Dry spaghetti

  12. 1/2 cup 73g / 2.6oz Or so sharp - aged cheese

  13. As parmesan or asiago

Instructions Jump to Ingredients ↑

  1. 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.

  2. Meanwhile, wash kale and remove woody stems. Slice leaves into thin strips, set aside. Mince ham and set aside.

  3. 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.

  4. 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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