Ingredients
- 2 garlic (cloves)
- 1 lentils
- 1 kale
- 1 onion
- 3 c chicken broth
- 2 cups broth in a saucepan
- 12 oz dry spaghetti
- 4 oz country ham
- 3 tb olive oil
- 1 t cumin (ground)
- 1/2 ts pepper flakes (crushed red)
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.
