Vegan Lentil, Kale, and Red Onion Pasta

Vegan Lentil, Kale, and Red Onion Pasta

27
girlandagun 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

55 m servings 732 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 732 kcal
  • 37%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 111.8g
  • 36%
  • Protein:
  • 36.1 g
  • 72%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1219 mg
  • 49%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

27
  1. 37 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

I was going to try this recipe and then saw that there were 732 calories per serving. That's a lot and looking at the ingredients, I don't see how that can be. Even with olive oil and vegan sa...

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...

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...

My husband loved the flavors. Like another reviewer, the red lentils came out mushy but aside from texture, the taste was still good. I would say the prep time is not 30 min. I had the entire...

Very delicious recipe, easy to make. I did not do the sausage and actually instead of the vegetable broth I just used water. I added my own spices, such as seasoned salt and garlic salt and on...

This was AWESOME! Followed the advice of other reviwers and steamed the kale. Even my meat loving husband loved it!

This was an excellent, crowd-pleasing dish! I was having a bunch of guests over and it was perfect - full of flavor (but not spicy) and sutiable for pretty much every dietary preference. I gener...

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 q...

Yum! I tried this recipe with a few modifications and it was delicious and hearty. To boil the lentils, I used 2 cups chicken broth, 1/2 cup white wine, 2 cloves of garlice, and about 3/4 cups w...

I was going to try this recipe and then saw that there were 732 calories per serving. That's a lot and looking at the ingredients, I don't see how that can be. Even with olive oil and vegan sa...