Lentils & Spaghetti
Submitted by DianneLjubie
Hearty spaghetti tossed with lentils, sautéed kale, and minced ham in a cumin-scented broth. A protein-packed Italian-inspired pasta that’s satisfying and budget-friendly.
YIELD
4 servingsPREP
15 minCOOK
60 minREADY
80 minThis rustic dish simmers lentils until tender, then tosses them with garlicky kale and bits of ham over spaghetti for a meal that’s both hearty and surprisingly elegant.
Cumin and red pepper flakes add warmth while the lentils and kale create a sauce that clings to every strand of pasta.
Top it with shredded sharp cheese and you’ve got comfort food that happens to be packed with protein and greens.
Kitchen Tips
- Remove thick kale stems before slicing; they’re too tough for this quick sauté
- The kale will seem like a huge amount raw but reduces dramatically when cooked
- Let the lentils simmer until completely tender before adding to the kale mixture
- This reheats well and makes fantastic leftovers for lunch the next day
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.
Comments
