Recipe of the Month

December 2014: Pasta with Lentils & Kale


This recipe is a great combination of ingredients to naturally increase your glutathione levels. Not only are you receiving vitamin K, A & C from the kale, but also protein and fiber from the lentils. We used a fresh made cavatelli pasta from Central Market. This pasta dish will keep you full for hours and your energy level up!

Makes 4 servings


  • ½ cup French (small) green lentils
  • ¾ teaspoon salt
  • 4 tablespoons extra-virgin olive oil
  • 1 large onion, finely chopped (2 cups)
  • 2 cloves garlic, minced
  • ¼ teaspoon black pepper
  • 1 bunch “Lacinato” kale
  • 4 quarts Chicken or vegetable broth
  • ¾ pound dried short pasta- we used fresh Cavatelli from Central Market
  • Grated Parmigiano-Reggiano or Feta Cheese
  • Crushed red pepper, to taste
  • Juice of 1 ½ lemon


  1. Simmer lentils in 2 cups broth with ¼ teaspoon salt in a 1- to 1 1/2-quart saucepan, uncovered, until tender but not falling apart, 20 to 25 minutes. (add more water if necessary to keep lentils barely covered) Remove from heat, (do not drain lentils) and season with salt.
  2. While lentils simmer, heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with black pepper and remaining 1/2-teaspoon salt, stirring for 1 minute.
    1. Reduce heat to low and cook, covered, stirring occasionally, until onions are soft and golden (stir more frequently toward end of cooking), about 20 minutes.
    2. Remove lid, add garlic, and increase heat to moderate, then cook, stirring frequently, until onion is golden brown, 5 to 10 minutes more.
  3. While onion cooks, cut out and discard stems and center ribs from kale.
    1. Cook kale in a 6- to 8-quart pot, with 4 quarts of boiling or broth, uncovered, stirring occasionally, until just tender, 5 to 8 minutes.
    2. Transfer kale with tongs to a colander to drain, pressing lightly. Keep pot of water at a boil, covered.
  4. Coarsely chop kale and add to onion along with lentils including lentil-cooking liquid, then simmer, stirring, 1 minute. Season with salt and pepper.
  5. Add pasta to kale-cooking liquid and boil, uncovered, until al dente.
    1. Reserve about 1-cup pasta-cooking liquid, then drain pasta in a colander.
    2. Add pasta to lentil mixture along with about 1/3 cup of pasta-cooking liquid (or enough to keep pasta moist) and cook over high heat, tossing, 1 minute.
    3. Season with salt and pepper and drizzle with remaining 1 tablespoon oil.
  6. Squeeze a little lemon juice into mixture and mix.
  7. Option to top with grated Parmesan or feta, or crushed red pepper, to taste.

**Notes: Lentils and onions can be cooked up to 5 days ahead and chilled, uncovered, until completely cooled, then covered. Reheat over low heat, thinning with water as necessary. Kale can be washed and trimmed 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.

Adapted from Gourmet via Epicurious