Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Lentils, rinsed and drained 2 Garlic cloves, peeled and
3 c Chicken broth, vegetable -minced (about 1 t)
-broth or water 1 ts Ground cumin
1 lb Kale 1/2 ts Crushed red pepper flakes
4 oz Country ham (or other aged, 12 oz Dry spaghetti
-lean ham), minced 1/2 c Or so sharp, aged cheese
3 tb Olive oil -such as Parmesan or Asiago
1 md Onion, peeled and chopped

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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