Categories: Vegetables, Pasta 
      Yield: 6 servings 
  
      1 c  Lentils, rinsed and drained 
      3 c  Chicken broth, vegetable 
           -broth or water 
      1 lb Kale 
      4 oz Country ham (or other aged, 
           -lean ham), minced 
      3 tb Olive oil 
      1 md Onion, peeled and chopped 
      2    Garlic cloves, peeled and 
           -minced (about 1 t) 
      1 t  Ground cumin 
    1/2 t  Crushed red pepper flakes 
     12 oz Dry spaghetti 
    1/2 c  Or so sharp, aged cheese 
           -such as Parmesan or Asiago 
  
  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.