recipe reviews for:

Vegan Lentil, Kale, and Red Onion Pasta

“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. For meat-eaters, use grated Parmesan cheese instead of the nutritional yeast, and andouille sausage instead of the vegan sausage.”

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Reviewed: May 21, 2008

i really enjoyed this meal. i steamed the kale as suggested by one review and used that liquid to add to finished product. next time i make this i will cook in cherry tomatoes and mushrooms with the onions bc it was a little dry. i will also dilute the veggie broth i use to cook the lentils. i used some kind of tofu italian sausage and that worked great. i didn't have fresh herbs but the dried ones sufficed. i think this would also be good with goat cheese/feta.

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4 users found this review helpful

Reviewer:

nineroots

	Cooking Level: Intermediate Living In: Rodarte, New Mexico, USA
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Reviewed: May 15, 2008

I actually made this for a picnic, planning to serve it cold. It had a beautiful taste, and I reallly enjoyed it. There were a few things I changed the next time I made it: 1. I steam the kale separately, to keep the vitamin content. 2. I swapped the vegan sausage for chunks of kielbasa instead (I am not a vegetarian). 3. I used ditalini pasta. The four stars is because I didn't like the kale boiled, and is for the original recipe, and not when I changed it. This makes a great main course (hot or cold) or a great side dish). Even without the sausage it has a beautiful flavour. Excellent dish!

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5 users found this review helpful

Reviewer:

wsf

	Cooking Level: Expert Living In: Riverdale, Utah, USA
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