Pasta with lentils and kale

A main staple that everyone should have in their pantry is lentils. It is my go-to item in the kitchen when I want something quick, simple, and satisfying. This recipe is my take on a traditional Italian dish, Pasta e Lenticchie. Instead of pasta, I substituted gluten-free shell pasta. I also added in kale, though you can substitute any in-season leafy vegetable you have on hand such as swiss chard, spinach, arugula, etc. Another good addition would be plum or cherry tomatoes.

Ingredients
2 T. olive oil
2 large onions, halved and thinly sliced
3/4 cup lentils, picked over and rinsed
1 1/2 cup any small shell gluten-free pasta
1 bunch of organic kale, coarsely chopped
finely grated cheese to serve on top
salt & pepper

1. Heat the oil in a medium sized pan over medium-low heat.  Add onions and 1/2 teaspoon salt. Cover and cook until the onions wilt (~20 minutes). Uncover and continue to cook until onions are dark brown.  Add about 1/4 cup water to loosen any browned bits from the pan. Stir. Add in kale and let wilt. Remove from heat.

2. Meanwhile, in a medium saucepan, cover the lentils with water by 1 inch. Let boil and turn down the heat to simmer until lentils are tender but still holding their shape (15-20 minutes). Drain and stir into the onion and kale mixture. Season with salt and pepper.

3. In a pot of salted water, cook the pasta until al dente. Reserve 1 cup of the pasta water. Drain the pasta and add it to the onion, kale, and lentil mixture.  Add in reserved pasta water to add moisture. Toss and season with salt and pepper and cheese. Enjoy!


Originally posted on the Weekly Recipe column at thegrowinghome.net