Vegan Lentil, Kale, and Red Onion Pasta Recipe
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Vegan Lentil, Kale, and Red Onion Pasta

By: girlandagun  
"A simple, delicious, and versatile dish that is naturally vegan, but can be easily altered to accommodate both vegan and omnivorous eaters--excellent for family dinners and gathering where there will be people with a variety of food preferences."

Rating: This weblink has been rated 8 times with an average star rating of 4.5 Read Reviews (6)

Rate/Review | 237 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
30 Min
Cook Time:
25 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 1/2 cups vegetable broth
  • 3/4 cup dry lentils
  • 1/2 teaspoon salt
  • 1 bay leaf
  •  
  • 1/4 cup olive oil
  • 1 large red onion, chopped
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces vegan sausage, cut into 1/4 inch slices (optional)
  •  
  • 1 bunch kale, stems removed and leaves coarsely chopped
  • 1 (12 ounce) package rotini pasta
  • 2 tablespoons nutritional yeast (optional)

Directions

  1. Bring the vegetable broth, lentils, 1/2 teaspoon of salt, and bay leaf to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and cook until the lentils are tender, about 20 minutes. Add additional broth if needed to keep the lentils moist. Discard the bay leaf once done.
  2. As the lentils simmer, heat the olive oil in a skillet over medium-high heat. Stir in the onion, thyme, oregano, 1/2 teaspoon of salt, and pepper. Cook and stir for 1 minute, then add the sausage. Reduce the heat to medium-low, and cook until the onion has softened, about 10 minutes.
  3. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the kale and rotini pasta. Cook until the rotini is al dente, about 8 minutes. Remove some of the cooking water, and set aside. Drain the pasta, then return to the pot, and stir in the lentils, and onion mixture. Use the reserved cooking liquid to adjust the moistness of the dish to your liking. Sprinkle with nutritional yeast to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 732 | Total Fat: 16.5g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2008 by wsf 
I actually made this for a picnic, planning to serve it cold. It had a beautiful taste, and I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 21, 2008 by nineroots 
i really enjoyed this meal. i steamed the kale as suggested by one review and used that liquid... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2009 by sueb 
Great flavors, but there are some things that I will change next time! I used red lentils,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2009 by Marla Ann 
definitely a keeper MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2009 by COMET98 
I really recommend this dish. I think the flavor is more delicious as a hot dinner than cold,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2009 by MAGGIE986 
I made this with a spicy vegan chorizo from Trader Joe's, and red lentils. It was excellent --... MORE

 
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