Ingredient:
1 pound dried pasta (garganelli is great)
1 14-ounce can crushed tomatoes
2 tbsp extra virgin olive oil
Zest of two lemons
3 garlic cloves, peeled and smashed
1 tsp fine grain sea salt, plus more to taste
1 cup cooked lentils
1 pound kale, de-stemmed and chopped
Method:
pinch of saffron and/or other favorite spice blend
to serve: any/ all of the following: tahini, torn basil, lots of Parmesan olives, toasted almonds, basil
Place the pasta, tomatoes, olive oil, lemon zest, garlic, and salt into a large, deep skillet or saucepan. Pour 4 cups of boiling water over the tomato mixture, cover, and bring to a boil. Uncover, and simmer until the pasta is just al dente, depending on the pasta this typically takes 6-10 minutes, stirring regularly. Once the pasta is al dente, stir in the lentils, and then the kale, allowing it to collapse. Finish with the saffron. Allow the pasta to finish cooking, and much of the liquid to be absorbed, another minute or so. Serve topped with any toppings you like in a shallow bowl - dollops of tahini, chopped almonds and olives are pictured here.-Window To News
1 pound dried pasta (garganelli is great)
1 14-ounce can crushed tomatoes
2 tbsp extra virgin olive oil
Zest of two lemons
3 garlic cloves, peeled and smashed
1 tsp fine grain sea salt, plus more to taste
1 cup cooked lentils
1 pound kale, de-stemmed and chopped
Method:
pinch of saffron and/or other favorite spice blend
to serve: any/ all of the following: tahini, torn basil, lots of Parmesan olives, toasted almonds, basil
Place the pasta, tomatoes, olive oil, lemon zest, garlic, and salt into a large, deep skillet or saucepan. Pour 4 cups of boiling water over the tomato mixture, cover, and bring to a boil. Uncover, and simmer until the pasta is just al dente, depending on the pasta this typically takes 6-10 minutes, stirring regularly. Once the pasta is al dente, stir in the lentils, and then the kale, allowing it to collapse. Finish with the saffron. Allow the pasta to finish cooking, and much of the liquid to be absorbed, another minute or so. Serve topped with any toppings you like in a shallow bowl - dollops of tahini, chopped almonds and olives are pictured here.-Window To News
