Vegan Lentil, Kale, and Red Onion Pasta Recipe Reviews - Allrecipes.com (Pg. 3)
Photo by sueb
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!
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Photo by sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Feb. 11, 2009
definitely a keeper
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Photo by Marla Ann

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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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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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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Photo by wsf

Cooking Level: Expert

Home Town: Ogden, Utah, USA
Living In: Riverdale, Utah, USA

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