Kale and Lentil Pasta

based on recipe from the Moosewood Cookbook


  • 1c green lentils
  • 3c water or stalk
  • 8oz chunky pasta
  • 3T olive oil
  • 1.5c diced onions
  • 3 cloves garlic, minced
  • 1.5t salt
  • 1c diced carrots
  • 1/2t paprika
  • 1/4t chili flakes
  • 4c chopped kale
  • 4t minced fresh thyme
  • 2c diced tomatoes
  • black pepper and parmesan to taste


  1. Cook lentils in the water until tender and firm, about 20 minutes. In another pot, cook pasta. Drain both, keeping about a cup of the pasta water, and set each aside.
  2. Sauté onions in olive oil until soft, add garlic and salt, and cook until onions are translucent.
  3. Add carrots, paprika, and chili flakes and cook until carrots are softened.
  4. Add kale and about 1/4c of the pasta water and cook until kale is tender. Add additional water if necessary. Sir in thyme and tomatoes, and then remove from heat.
  5. Combine everything in a serving bowl/pot, and season to taste with salt, black pepper, and parmesan.