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.”

SORT REVIEWS BY:
DATE
RATING
MOST HELPFUL

Reviewed: Jun. 21, 2009

I really recommend this dish. I think the flavor is more delicious as a hot dinner than cold, but it can definitely be eaten either way. I used fresh herbs from my garden along with Tofurkey Italian vegan sausage, and it was delicious. I love the fact it uses both lentils and the vegan sausage, making a high protein dish. Thank you so much for posting!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

COMET98

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 26, 2009

I made this with a spicy vegan chorizo from Trader Joe's, and red lentils. It was excellent -- but on the spicy side!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MAGGIE986

Cooking Level: Expert

Home Town: Arlington, Washington, USA

Living In: Carrboro, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 27, 2009

Great flavors, but there are some things that I will change next time! I used red lentils, which turned mushy; green ones would probably be better! Red onion looks nice for presentation, but quickly turns to a brownish gray, so I will cook with a yellow onion, and garnish with chopped red onions. Whole wheat rotini was not available, so I subbed with whole wheat noodles, and they worked out fine. This made an enjoyable meal!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 11, 2009

definitely a keeper

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Marla Ann

Cooking Level: Beginning

Home Town: Rancho Cucamonga, California, USA

Living In: Los Angeles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

nineroots

Cooking Level: Intermediate

Living In: Rodarte, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
15 users found this review helpful