Pasta with Lentils and Kale

Name: Pasta with Lentils and Kale
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 118 milliliters French (small) green lentils; 340 grams kale (preferably Tuscan; sometimes labeled lacinato); 6 Tbsps extra-virgin olive oil; 473 milliliters large onion, finely chopped; 4 servings Accompaniments: toasted bread-crumb topping and/or grated Parmigiano-Reggiano; 1 teaspoons salt; 340 grams dried short pasta; 473 milliliters water

Pasta with Lentils and Kale might be just the main course you are searching for. This recipe covers 43% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 772 calories, 32g of protein, and 31g of fat each. If you have water, green lentils, accompaniments: bread-crumb topping and/or parmigiano-reggiano, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 25 hours.

Instructions

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.

Ingredients you will need

Lentils

Water

Salt

Equipment you will use

Sauce Pan

Remove from heat and season with salt.

Ingredients you will need

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.

Ingredients you will need

Lentils

Onion

Pepper

Salt

Cooking Oil

Equipment you will use

Frying Pan

Remove lid and increase heat to moderate, then cook, stirring frequently, until onion is golden brown, 5 to 10 minutes more.

Ingredients you will need

Onion

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.

Ingredients you will need

Onion

Water

Kale

Ribs

Equipment you will use

Pot

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

Ingredients you will need

Water

Kale

Equipment you will use

Colander

Tongs

Pot

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

Ingredients you will need

Salt And Pepper

Lentils

Onion

Kale

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.

Ingredients you will need

Pasta

Kale

Equipment you will use

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.

Ingredients you will need

Salt And Pepper

Lentils

Pasta

Cooking Oil

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.

Ingredients you will need

Lentils

Onion

Water

Kale

Equipment you will use

Paper Towels