Lentil kale recipe Ingredients
Pasta with Lentils and Kale
• 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
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.
Your is ready now
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