Hearty and comforting, this rotini pasta is tossed with sweet caramelized onions, protein-rich lentils, and tender kale for a deeply satisfying, plant-powered meal. Simple enough for weeknights, special enough to share.
¾ cup dried green lentils, rinsed and drained
3 Tbsp extra virgin olive oil
2 large yellow onions, thinly sliced
1 bunch kale, tough stems removed and leaves coarsely chopped (about 9 cups, chopped)
2 cloves garlic, minced
1 tsp kosher salt (plus more for pasta cooking water)
Freshly ground black pepper
½ cup water
2 tsp tamari
1 tsp balsamic vinegar
1 pound rigatoni or other short, sturdy pasta
1 cup reserved pasta cooking water
Place lentils in a medium saucepan and cover with cold water by 1 ½-2”. Bring to a boil, then immediately reduce heat and simmer, uncovered, for 25-30 minutes, or until lentils are tender. Drain lentils and measure out 1 ½ cups of lentils to set aside (store any remaining lentils for another, different use).
In a large saute pan or Dutch oven, heat olive oil over medium low heat. Add sliced onions and cook, stirring occasionally, until tender, jammy and deeply golden brown, about 45 minutes.
Meanwhile, cook pasta according to package directions in a large pot of well salted water. Reserve 1 cup of pasta cooking water before draining. Set pasta aside.
Once onions are caramelized, raise heat to medium and add chopped kale, garlic, salt, black pepper and ½ cup water to the pan. Saute until kale is wilted and tender, about 7 minutes. Add 1 ½ cups cooked lentils, tamari and balsamic vinegar and gently stir until combined and lentils are heated through. Add cooked pasta and ¾ cup reserved pasta cooking water and toss well to combine. Add additional pasta water as needed to create a smooth, glossy sauce that coats the pasta. Serve immediately.
