Pasta with Lentils and Kale Recipe

Looking for an easy Pasta with Lentils and Kale recipe? Learn how to make Pasta with Lentils and Kale using healthy ingredients.


Submitted by gugspin

Makes 4 servings



Cooks' Notes ·Lentils and onions can be cooked up to 5 days ahead and chilled, uncovered, until completely cooled, then covered. Reheat over low heat, thinning with water as necessary. ·Kale can be washed and trimmed 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.

Recipe Ingredients for Pasta with Lentils and Kale

1/4 cup lentils
1 cups water
1/4 teaspoon salt
1 tablespoons extra-virgin olive oil
1/2 large onion, finely chopped (.25cups)
1/4 teaspoon red pepper flakes
1/4 pound kale (preferably Tuscan; sometimes labeled "lacinato")
1/4 pound elbow macaroni

Recipe Directions for Pasta with Lentils and Kale

  1. Simmer lentils in water (2 cups) with 1/4 teaspoon salt in a 1- to 1 1/2-quart saucepan, uncovered, adding more water if necessary to keep lentils barely covered, until tender but not falling apart, 20 to 25 minutes. Remove from heat and season with salt.

  2. While lentils simmer, heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with pepper and remaining 1/2 teaspoon salt, stirring, 1 minute. Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden (stir more frequently toward end of cooking), about 20 minutes. Remove lid and increase heat to moderate, then cook, stirring frequently, until onion is golden brown, 5 to 10 minutes more.

  3. While onion cooks, cut out and discard stems and center ribs from kale.

  4. Cook kale in a 6- to 8-quart pot of boiling salted water , uncovered, stirring occasionally, until just tender, 5 to 8 minutes.

  5. Transfer kale with tongs to a colander to drain, pressing lightly. Keep pot of water at a boil, covered.

  6. Coarsely chop kale and add to onion along with lentils (including lentil-cooking liquid), then simmer, stirring, 1 minute. Season with salt and pepper.

  7. Add pasta to kale-cooking liquid and boil, uncovered, until al dente.

  8. Reserve about 1 cup pasta-cooking liquid, then drain pasta in a colander.

  9. Add pasta to lentil mixture along with about 1/3 cup of pasta-cooking liquid (or enough to keep pasta moist) and cook over high heat, tossing, 1 minute.

  10. Season with salt and pepper and drizzle with 2 tablespoons oil if desired.

Categories

Vegetables, Main Dish

Nutrition Facts
Serving Size 150.6g
Amount Per Serving
Calories
199
Calories from Fat
38
% Daily Value*
Total Fat
4.2g
6%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
163mg
7%
Potassium
335mg
10%
Total Carbohydrates
33.0g
11%
Dietary Fiber
5.5g
22%
Sugars
1.8g
Protein
7.9g
Vitamin A 88% Vitamin C 60%
Calcium 6% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in selenium
  • High in thiamin
  • Very high in vitamin A
  • Very high in vitamin C
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