Best 7 Pasta With Lentils And Kale Recipes

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Indulge in a culinary journey with our hearty and wholesome pasta dish, where lentils and kale take center stage. This vegetarian delight is not only bursting with flavor but also packed with nutrients. The lentils provide a rich source of protein and fiber, while the kale adds a vibrant green hue and an abundance of vitamins and minerals. Together, they create a harmonious balance of flavors and textures that will tantalize your taste buds. Immerse yourself in the delightful world of culinary artistry as we guide you through three enticing variations of this delectable dish, each offering a unique twist on the classic combination. Embark on a culinary adventure and discover the symphony of flavors that await you in this symphony of pasta, lentils, and kale.

Here are our top 7 tried and tested recipes!

VEGAN LENTIL, KALE, AND RED ONION PASTA



Vegan Lentil, Kale, and Red Onion Pasta image

A simple, delicious, and versatile dish that is naturally vegan, but can be easily altered to accommodate both vegan and omnivorous eaters--excellent for family dinners and gathering where there will be people with a variety of food preferences.

Provided by girlandagun

Categories     Main Dish Recipes     Pasta

Time 55m

Yield 4

Number Of Ingredients 14

2 ½ cups vegetable broth
¾ cup dry lentils
½ teaspoon salt
1 bay leaf
¼ cup olive oil
1 large red onion, chopped
1 teaspoon chopped fresh thyme
½ teaspoon chopped fresh oregano
½ teaspoon salt
½ teaspoon black pepper
8 ounces vegan sausage, cut into 1/4 inch slices
1 bunch kale, stems removed and leaves coarsely chopped
1 (12 ounce) package rotini pasta
2 tablespoons nutritional yeast

Steps:

  • Bring the vegetable broth, lentils, 1/2 teaspoon of salt, and bay leaf to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the lentils are tender, about 20 minutes. Add additional broth if needed to keep the lentils moist. Discard the bay leaf once done.
  • As the lentils simmer, heat the olive oil in a skillet over medium-high heat. Stir in the onion, thyme, oregano, 1/2 teaspoon of salt, and pepper. Cook and stir for 1 minute, then add the sausage. Reduce the heat to medium-low, and cook until the onion has softened, about 10 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the kale and rotini pasta. Cook until the rotini is al dente, about 8 minutes. Remove some of the cooking water, and set aside. Drain the pasta, then return to the pot, and stir in the lentils, and onion mixture. Use the reserved cooking liquid to adjust the moistness of the dish to your liking. Sprinkle with nutritional yeast to serve.

Nutrition Facts : Calories 731.8 calories, Carbohydrate 111.8 g, Fat 16.5 g, Fiber 19.3 g, Protein 36.1 g, SaturatedFat 2.3 g, Sodium 1218.9 mg, Sugar 7.4 g

LEMONY LENTILS WITH KALE



Lemony Lentils with Kale image

Lemon brightens up these lentils for a zesty and inexpensive meal. Serve with a crusty baguette.

Provided by Dezzie

Categories     Side Dish     Beans and Peas

Time 1h

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, diced
1 carrot, diced
3 cloves garlic, minced
4 thyme sprigs
½ teaspoon kosher salt
ground black pepper to taste
½ teaspoon crushed red pepper flakes, or to taste
½ pound green lentils
1 (14.5 ounce) can diced tomatoes, undrained
3 cups chicken broth
1 bunch dinosaur kale, stems removed and leaves roughly chopped
1 lemon, zested and juiced

Steps:

  • Heat olive oil in a skillet over medium heat. Cook and stir onion and carrot in the hot oil until softened, about 4 minutes. Add garlic, thyme sprigs, kosher salt, black pepper, and red pepper flakes; cook and stir to coat, 1 minute.
  • Stir lentils, tomatoes and their juice, and chicken stock into onion mixture. Cover and simmer until lentils are tender, about 40 minutes. Add kale, lemon zest, and lemon juice; cook until kale is wilted, about 5 minutes. Season with salt and black pepper.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 54.7 g, Fat 8.4 g, Fiber 21.8 g, Protein 19.8 g, SaturatedFat 1.2 g, Sodium 449.1 mg, Sugar 5.5 g

PASTA WITH LENTILS AND KALE



Pasta with Lentils and Kale image

Categories     Leafy Green     Onion     Pasta     Sauté     Vegetarian     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1/2 cup French (small) green lentils
2 cups water
3/4 teaspoon salt
6 tablespoons extra-virgin olive oil
1 large onion, finely chopped (2 cups)
1/4 teaspoon black pepper
3/4 pound kale (preferably Tuscan; sometimes labeled "lacinato")
3/4 pound dried short pasta
Accompaniments: toasted bread-crumb topping and/or grated Parmigiano-Reggiano

Steps:

  • 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.
  • 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.
  • While onion cooks, cut out and discard stems and center ribs from kale. Cook kale in a 6- to 8-quart pot of boiling salted water , uncovered, stirring occasionally, until just tender, 5 to 8 minutes. Transfer kale with tongs to a colander to drain, pressing lightly. Keep pot of water at a boil, covered.
  • Coarsely chop kale and add to onion along with lentils (including lentil-cooking liquid), then simmer, stirring, 1 minute. Season with salt and pepper.
  • Add pasta to kale-cooking liquid and boil, uncovered, until al dente. Reserve about 1 cup pasta-cooking liquid, then drain pasta in a colander. 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. Season with salt and pepper and drizzle with remaining 2 tablespoons oil.

PASTA AND LENTILS



Pasta and Lentils image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 10

5 cups water
3/4 cup lentils
2 large cloves garlic, crushed
3 tablespoons extra virgin olive oil
1 cup chopped canned plum tomatoes, with some juice
2 teaspoons salt
1/4 teaspoon salt
1/2 pound vermicelli or capellini, or small tubular pasta, or pasta mista
2 rounded tablespoons finely cut or snipped parsley
Optional garnish; extra virgin olive oil and hot red pepper flakes or hot pepper oil

Steps:

  • In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over a medium high heat, until nearly but not entirely tender, about 20 minutes.
  • Add the garlic, olive oil, tomatoes, salt and pepper. Reduce the heat, cover and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentil are fully tender.
  • If using capellini, break it into 2 to 4 inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to that point. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils, and simmer to finish cooking the pasta.
  • When either pasta is cooked to taste, remove the pot from the heat, stir in the parsley, cover the pot, and let stand about 5 minutes before serving. Serve hot, passing hot pepper oil all the best quality extra virgin olive oil for drizzling on top.

HEALTHY BRAISED LENTILS WITH KALE



Healthy Braised Lentils with Kale image

In the Mediterranean, meals rely heavily on plant-based recipes favoring legumes, whole grains and loads of fresh vegetables and fruits. This recipe fully embraces that philosophy, borrowing a few of the classic cooking techniques and ingredient combinations from the region--firm black lentils from France and olive oil-fried eggs from Spain. This recipe is super simple, yet hearty enough to satisfy even the most hard-core meat eaters in your family.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 fennel bulb, trimmed and finely chopped
Kosher salt
2 teaspoons chopped fresh rosemary
4 cloves garlic, minced
One 14.5-ounce can diced tomatoes
2 1/2 cups vegetable broth or low-sodium chicken broth
3/4 cup black French lentils or beluga lentils
Freshly ground black pepper
3 cups baby kale
1/4 cup chopped fresh parsley
4 large eggs

Steps:

  • Heat 1 tablespoon of the olive oil in a 6-quart pot with a tight-fitting lid over medium-high heat. Add the onion, carrot, fennel and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Stir in the rosemary and garlic and cook, stirring frequently, until very fragrant, about 30 seconds. Stir in the tomatoes and their juices, broth, lentils and 1/2 teaspoon pepper and bring just to a boil. Cover the pot, reduce the heat to medium low and simmer, stirring occasionally, until the lentils are just tender, about 30 minutes. There will be a good amount of broth left in the pot, which is fine. Turn off heat and stir in the kale and 3 tablespoons of the parsley until the kale is just wilted. Divide the lentil mixture among 4 large bowls and set aside while frying the eggs.
  • Heat the remaining 1 tablespoon olive oil in large nonstick skillet. Crack the eggs into the skillet and sprinkle with salt and pepper; fry 2 minutes for sunny-side up, or longer if firmer yolks are desired. Top each serving of lentils with a fried egg and sprinkle with the remaining parsley.

PASTA WITH LENTILS AND KALE



Pasta With Lentils and Kale image

Make and share this Pasta With Lentils and Kale recipe from Food.com.

Provided by Vicki Kaye

Categories     Vegetable

Time 1h15m

Yield 1 dish, 4 serving(s)

Number Of Ingredients 10

1/2 cup green lentil (small)
2 cups water
3/4 teaspoon salt
6 tablespoons olive oil, extra-virgin
1 onion, large, finely chopped, 2 cups
1/4 teaspoon black pepper
3/4 lb kale, lacinato
3/4 lb pasta, short, dried
1/4 cup toasted breadcrumbs
1/4 cup parmesan cheese, grated

Steps:

  • Simmer lentils in water (2 cups) with 1/4 teaspoon salt in a 1- to 1-1 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.
  • While lentils simmer, heat 1/4 oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute 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.
  • While onion cooks, cut out and discard stems and center ribs from kale. Cook kale in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 5 to 8 minutes. Transfer kale with tongs to a colander to drain, pressing lightly. Keep pot of water at a boil, covered.
  • Coarsely cho kale and add to onion along with lentils (including lentil-cooking liquid), then simmer, stirring, 1 minute. Season with salt and pepper.
  • Add pasta to kale-cooking liquid and boil, uncovered, until al dente. Reserve about 1 cup pasta-cooking liquid, then drain pasta in a colander. 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. Season with salt and pepper and drizzle with remaining 2 tablespoons oil.
  • 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.

Nutrition Facts : Calories 688.5, Fat 24.6, SaturatedFat 4.3, Cholesterol 5.5, Sodium 629.3, Carbohydrate 94.6, Fiber 12.6, Sugar 4.4, Protein 23.8

PASTA AND LENTILS (PASTA E LENTICCHIE)



Pasta and Lentils (Pasta e Lenticchie) image

This classic Neapolitan dish's heartiness comes from cooking pasta with lentils so that the starches thicken the liquid into something creamier and richer than a basic lentil soup. There are many versions of this peasant food, including ones with pancetta, carrots, parsley or Parmesan rinds; some also use a hodgepodge of pasta shapes from half-empty boxes - it's a true pantry meal. Brown lentils will fall apart more quickly than green, but they'll create a luscious sauce either way. Stir the pasta often, especially towards the end of cooking, and add more water if the pot is dry (the sauce will thicken as it cools). Leftovers will keep for up to 3 days refrigerated; warm over low heat and add water to loosen.

Provided by Ali Slagle

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, plus more for serving
1 yellow onion, coarsely chopped
8 garlic cloves, smashed and peeled
Kosher salt (Diamond Crystal) and black pepper
1 cup brown or green lentils
3 thyme sprigs (optional)
3 fresh or dried bay leaves (optional)
1 (28-ounce) can whole peeled tomatoes, cut in the can with scissors
10 ounces tubular or ridged pasta, like penne or radiatore (or use long noodles broken into pieces)
1/2 cup freshly grated Parmesan, plus more for serving

Steps:

  • In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
  • Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
  • Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in the final dish. Use the best lentils, kale, and pasta that you can find.
  • Don't overcook the lentils: Lentils should be cooked until they are tender but still hold their shape. Overcooked lentils will become mushy and lose their flavor.
  • Sauté the kale properly: Sautéing the kale in a little bit of olive oil helps to bring out its flavor and make it more tender. Be careful not to overcook the kale, as it can become tough and bitter.
  • Use a flavorful broth: The broth that you use to cook the lentils will add a lot of flavor to the dish. Use a broth that is packed with flavor, such as a vegetable broth made with roasted vegetables.
  • Season the dish well: Don't be afraid to add some salt, pepper, and other spices to taste. A little bit of seasoning can go a long way in enhancing the flavor of the dish.
  • Serve immediately: This dish is best served immediately after it is made. The lentils and kale will lose their flavor if they are allowed to sit for too long.

Conclusion:

This pasta with lentils and kale is a delicious and healthy meal that is perfect for a busy weeknight. It is packed with protein, fiber, and vitamins, and it is also very affordable. The combination of lentils, kale, and pasta makes for a hearty and satisfying meal that is sure to please everyone at the table. So next time you are looking for a quick and easy meal that is also good for you, give this recipe a try. You won't be disappointed!

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