Bring 2 cups of the broth to a boil over high heat. Add lentils and cumin. Reduce heat, cover, and simmer until lentils are tender to bite, about 30 minutes. Drain, if necessary. Transfer to a bowl. Set aside.
Meanwhile, cut chard stems and leaves crosswise into ¼" strips, keeping stems and leaves separate.
In a large sauce pan, combine chard stems, oil, onion, garlic and red pepper flakes in pan. Cook over medium heat, stirring often, until onion is lightly browned, about 15 minutes.
Add chard leaves; cook, stirring, until limp (about 3 minutes).
Add lentils and remaining 1 cup broth; cook just until hot (about 3 more minutes). Set aside and keep warm.
Bring 3 quarts water to a boil. Add pasta and cook just until tender to bite, about 7 minutes. Drain well and place in a warm wide bowl.
Add lentil mixture and *cheese* to pasta; mix lightly. Season to taste with salt and pepper.
6 servings per recipe
Serving size 1 serving
Amount per serving Calories470
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Total Carbohydrate 69g
Includes Added Sugars
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.