Lentils& Spaghetti
Submitted by sbirns
Lentils and spaghetti tossed with sauteed kale, ham, cumin, and red pepper flakes in chicken broth. A hearty, high-protein pasta loaded with greens and earthy lentils.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minThis is rustic Italian cooking at its most practical: lentils simmered until creamy, tossed with spaghetti, wilted kale, and bits of salty aged ham. Cumin and crushed red pepper flakes give it a warm kick that you don’t expect but immediately want more of.
The lentils cook separately in broth until they start breaking down at the edges. That starchy, brothy liquid becomes part of the sauce when everything comes together, coating the pasta without needing cream or butter.
Kale gets cooked down with onion and garlic until it goes limp and sweet. Don’t skip the full 10 minutes on the onions. That slow cook builds a caramelized base that carries the whole dish.
A sharp aged cheese like Parmesan or Asiago grated over the top ties the earthy lentils and peppery greens together with a salty, nutty bite.
Chef Tips
- Use brown or green lentils here. Red lentils dissolve too quickly and won’t hold their shape against the pasta.
- Reserve a cup of pasta water before draining. A splash helps loosen the lentil mixture if it tightens up when you toss everything together.
- The ham is more seasoning than protein in this dish. Mince it fine so it distributes evenly throughout.
Variations
- Skip the ham and use vegetable broth for a fully vegetarian version. The lentils and cheese provide plenty of protein.
- Swap kale for Swiss chard or escarole for a milder, more tender green.
- Add a squeeze of lemon juice right before serving to brighten the earthy flavors.
Ingredients
Directions
Combine lentils with 2 cups of the broth in a small saucepan.
Bring to a boil, reduce heat, cover and simmer for 30 minutes or until lentils are tender.
Meanwhile, wash kale and remove woody stems.
Slice leaves into thin strips, set aside.
Mince ham and set aside.
Heat olive oil in a wide skillet and add onion and garlic.
Cook over medium heat about 10 minutes, then add cumin, red pepper flakes, kale and ham.
Stir about 3 minutes, until kale is limp and reduced in size.
Add cooked lentils and remaining broth.
Cover and cook until tender.
Season with salt and pepper.
Meanwhile, bring a large pot of water to a boil.
Add spaghetti and cook until al dente (cooked but a little firm to the bite), about 8 minutes.
Drain well and put in a large bowl.
Top with lentil mixture and toss.
Sprinkle with cheese and serve.
Serves 4-6. Serve with bread or rolls.
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