adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegan Lentil, Kale, and Red Onion Pasta
0 Likes
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Versatile vegan dish easily customized for all tastes - swap vegan sausage for andouille, and nutritional yeast for Parmesan. Perfect for gatherings with diverse food preferences.
Ingredients:
  • 2.5 cups vegetable broth
  • 0.75 cup dry lentils
  • 1 bay leaf
  • 0.25 cup olive oil
  • 1 large red onion, chopped
  • 1 teaspoon chopped fresh thyme
  • 0.5 teaspoon chopped fresh oregano
  • 0.5 teaspoon black pepper
  • 8 ounces vegan sausage, cut into 1/4 inch slices
  • 1 bunch kale, stems removed and leaves coarsely chopped
  • 1 (12 ounce) package rotini pasta
  • 2 tablespoons nutritional yeast
Instructions:
  • In a saucepan over high heat, combine vegetable broth, lentils, 1/2 teaspoon of salt, and bay leaf. Bring to a boil. Lower heat to medium-low, cover, and simmer until lentils are tender, about 20 minutes. Add more broth as needed to maintain moisture. Remove and discard the bay leaf before serving.
  • While the lentils are simmering, heat olive oil in a skillet over medium-high heat. Add onion, thyme, oregano, 1/2 teaspoon of salt, and pepper. Sauté for 1 minute before adding the sausage. Cook over medium-low heat until the onion softens, around 10 minutes.
  • As you wait, heat a large pot of lightly salted water until boiling. Add in the kale and rotini pasta. Cook until the pasta is al dente, around 8 minutes. Save some of the cooking water. Drain the pasta, then mix in the lentils and onion blend. Adjust the dish's consistency to your preference with the reserved cooking liquid. Sprinkle with nutritional yeast before serving.

Similar Recipes