Instructions: Rinse and drain silverbeet well. Trim off coarse stem ends; then cut stems crosswise into 1/4-inch-wide strips and set aside. Cover silverbeet leaves and refrigerate. In a 3-quart or larger electric cooker, combine silverbeet stems, lentils, onion, garlic, cumin seeds, red pepper flakes, and black pepper.

Pour in water. Cover and cook at low setting until lentils are tender when mashed with a fork (6 to 7 hours). Cut silverbeet leaves crosswise into 1/2-inch-wide strips; stir into cooker. Increase heat setting to high; cover and cook until silverbeet is wilted and bright green (about 15 minutes more). Meanwhile, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions. Drain well; pour into a warm wide 4-quart bowl. Season lentil sauce to taste with salt. Add lentil sauce and Neufchatel cheese to linquine; mix lightly to coat well. Offer Parmesan cheese to add taste, if desired.

Makes 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.