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Pasta with Lentils and Kale

Updated: May 31, 2019

This hardy dish is quick and easy for a nutritious weekday dinner. As a well-rounded meal, it’s an excellent source of fiber, minerals and vitamins such as A, K and C. Plus, it’s a great dish to save in the fridge and use for leftovers the next day!

Prep Time: 5 min

Cook Time: 35 min

Total Time: 40 min

Yields: 4 servings


1 lb box pasta

1 cup dried lentils

1 tbsp olive oil

1 large onion

2 cloves garlic

1 lb kale

1 tbsp coriander

1 tbsp cumin

salt & pepper to taste

Optional: soy protein, if desired


1. Rinse lentils and place in a medium pot with 2 cups water and a bit of salt. Bring to a boil and then let simmer, uncovered for about 20-25 minutes. Add water when necessary to keep lentils slightly covered until cooked. Cook until lentils are soft, but not too much so that they fall apart.

2. While lentils are simmering, cook pasta in a separate pot as per the instructions on the box.

3. Place olive oil in a medium pan on medium heat. Once hot, add onions and bring down to medium/low. Cook 2-3 minutes or until translucent, then add garlic and cook for an additional 2-3 minutes. Add kale and about ½ cup water. Cook until kale is wilted, then add lentils. Next, add spices and salt/pepper to taste.

4. Serve kale and lentils over pasta (or brown rice, quinoa, or another grain). Add a soy protein if desired.

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