Day 2: Pasta with Lentils and Kale

I have to admit, until we joined a farm share 5 years ago, I had probably never eaten kale, ever.  Luckily our farm newsletter provided this recipe for newbies like me with that glazed, what-the-heck-do-I-do-with-kale? look in their eyes. It is now one of our favorite vegetables and this is one of our favorite recipes. Lentils can be cooked ahead of time to speed the process. If you are sensing that speeding the process of cooking is a huge goal these days, you are right.  I am not striving to be Julia Child at the moment.

½ c. lentils
2 c. water

¾ tsp. salt
1/4 c. olive oil
1 large onion, finely chopped (2 c.)
¼ tsp. pepper
3-4 c. kale
¾ lb. short pasta

Parmesan cheese and toasted bread crumbs. (optional toppings)

Simmer lentils in water w/ ¼ tsp salt, uncovered, adding more water if necessary to keep barely covered until tender but not falling apart, 20-25 min.  Remove from heat and season w/salt to taste.

Meanwhile, heat ¼ c. oil in 12-in heavy pan over med-hi heat in sauté onion and pepper and remaining salt about 1 min.  Reduce heat to low and cook, covered, stirring occasionally, until onions soft and golden, about 20 min.  Remove lid and increase heat to moderate, then cook until golden brown 5-10 minutes. 

Discard stems/ribs form kale. Cook in 6-8 quart pot of boiling water 5-8 min. until just tender. Remove w/tongs, chop.  Add to onions along w/lentils and liquid and simmer, 1 minute.

Cook pasta (use your already boiling kale water), drain, and add to onion/kale/lentil mixture and simmer 1 minute. Season to taste. Top with optional toppings.