THE RECIPE JOURNAL · Main Course
Kale, Lentil, and Red Onion Pasta for Vegans
This vibrant pasta dish combines hearty lentils, tender kale, and sweet red onions for a nutritious and satisfying meal. Perfect for a quick weeknight dinner, it’s packed with flavor and entirely plant-based.
FROM THE KITCHEN • Kale, Lentil, and Red Onion Pasta for Vegans
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing the vegetable broth, lentils, half a teaspoon of salt, and a bay leaf to a boil in a saucepan over high heat. Once it’s boiling, lower the heat to medium-low, cover the pot, and let it simmer until the lentils are tender, which usually takes about 20 minutes. Keep an eye on it and add a bit more broth if it looks too dry. When the lentils are done, fish out the bay leaf and set the lentils aside.
02
Step 2
While the lentils are cooking, warm up the olive oil in a skillet over medium-high heat. Toss in the chopped red onion, thyme, oregano, another half teaspoon of salt, and a pinch of pepper. Stir everything around for about a minute, then turn the heat down to medium-low and cook until the onions soften, around 10 minutes.
03
Step 3
Next, bring a large pot of salted water to a boil. Add the kale and the rotini pasta to the boiling water and cook until the pasta is just al dente, about 8 minutes. Before draining, scoop out a cup or so of the cooking water and set it aside.
04
Step 4
Drain the pasta and kale, then return them to the pot. Stir in the lentils and the onion mixture. If the pasta feels a little dry, splash in some of the reserved cooking water until it reaches the texture you like. Finish by sprinkling nutritional yeast on top before serving.
Why you’ll love it
This dish is packed with nutrients and full of flavor. The combination of hearty lentils and fresh kale makes it both satisfying and healthy. It’s a great way to enjoy a plant-based meal that feels comforting and delicious.
How to serve
Serve this pasta warm with a sprinkle of nutritional yeast or a drizzle of olive oil. It pairs well with a side salad or some crusty bread. For extra texture, add toasted pine nuts or pumpkin seeds on top.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the pasta moist. This dish can also be frozen for up to one month.
