1 cup lentils, rinsed and drained
3 cup chicken broth, vegetable broth or w, ater
1 lb kale
4 oz country ham (or other aged, lean ha, m), minced
3 tbsp olive oil
1 medium onion, peeled and chopped
2 garlic cloves, peeled and minced (a, bout 1 t)
1 tsp ground cumin
1/2 tsp crushed red pepper flakes
12 oz dry spaghetti
1/2 cup or so sharp, aged cheese such as pa, rmesan or asiag
Directions
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.
Servings: 6 servings
Lentils & Spaghetti Recipe brought to you by Recipe Ideas
Categories: Bean; Italian; Pasta; Vegetable
The History of Recipes
We can read the history of written recipes way back into history, certainly as far back into history as ancient Egypt, and possibly even further. Interesting though that maybe, in the main part, these old recipes were just primitive hieroglyphic instructions for meal preparation.
Later on, in The time of the romans around 25BC a man called Apicius compiled some scripts showing how to cook the recipes prepared by the Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, main course and afters, something we still use today. He also tells us how the chefs of Roman times were skilled in the use of many aromatic flavours, including some that we all recognise like thyme, mint and parsley. For the decades that followed, the rich families of Europe strove to lay on the most exotic meals, and consequentially the best cooks and their recipes were highly sought after. Even so, it wasn`t until the nineteenth century that formal cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and recording recipes to allow everyone to enjoy them. By the time we get to the 20th century, recipe books were starting to become popular mostly due to better eduction, people having more leisure time and being a little richer. |
We hope you enjoy this Lentils & Spaghetti recipe.
