Friday, November 16, 2012
Lentil and Kale Pasta
It's so good to get back to healthy! After spending the better part of a week in Las Vegas indulging and splurging, my body started craving warm, earthy and hearty flavors and food. This totally fit the bill. I was pleasantly surprised how much I liked the lentils. They are a lot more flavorful than I remember them being. It's been a while, but like I said, I'm trying to clean out my pantry so I really wanted to use them up.
The kale is amazing here too, adding not only color and texture but a ton of nutrition too. I used my own sun-dried tomatoes that I dehydrated then reconstituted but you could also use oil-packed sun-dried tomatoes from the store.
Lentil and Kale Pasta
1/2 lb. whole wheat pasta (I used shells)
1 1/2 cups cooked lentils
1/2 cup sun-dried tomatoes, reconstitued and chopped
4 cups kale, rinsed and chopped
3 cloves garlic, minced
pinch red pepper flakes
12-15 oz jar marinated artichoke hearts, drained and choped
1/2 cup crumbled feta
juice of half a lemon (about 1-2 Tbsp.)
1/4 cup fresh basil, chopped
salt and pepper, to taste
garnish: finely grated parmesan cheese (to your liking)
Start cooking the lentils first or even ahead of time, they will take the longest; about 15-20 minutes. Follow package directions. Cook, drain and set aside.
In the meantime, cover sun-dried tomatoes in about 1-inch of water in a small saucepan. Bring to a boil and cook about 5 minutes. Remove from heat, drain and chop.
Bring a large pot of water to boil and cook pasta according to package directions. Drain and rinse with cold water for about 10 seconds to cool it off a bit. Put pasta and lentils and chopped tomatoes in a large salad bowl.
Using the same pot as you cooked the pasta in, drizzle a good amount of olive oil on the bottom. Drop the kale and sprinkle with a pinch or two of red pepper flakes. Saute 2-3 minutes, adding the garlic in the last 20 seconds or so, to avoid burning. Add the kale to the salad bowl. Wait for it to cool slightly before stirring it in.
Add chopped artichokes, feta, 1-2 tablespoons olive oil, lemon juice, basil and salt and pepper to the lentils and pasta, stirring to incorporate. Taste for seasoning and adjust as necessary.
Serve at room temperature, topped with finely grated parmesan cheese.