Makes 4 servings
2 Tbsp olive oil
1 shallot or small onion, minced
1 red pepper, chopped
2 cups kale, chopped
4 cups mushrooms, chopped
1 tsp EACH parsley, oregano, chili flakes
2 tsp basil Salt & pepper * as desired
2 cloves garlic, minced
1 can pureed tomato (approximately 796 mL)
2 cups uncooked pasta
1 1/2 cups uncooked red lentils
1. Heat olive oil in a deep skillet on medium heat. Add onion, pepper, kale & mushrooms. Sauté 5 minutes until onion is translucent.
2. Add parsley, oregano, chili, basil, a pinch of salt, freshly ground pepper, garlic and tomato. Simmer for 15 minutes.
3. Meanwhile, in a large pot of boiling water add pasta and red lentils. Be careful to time this right as your pasta might take less or more time depending on what kind you use (i.e. wheat, rice, corn, whole wheat, etc.). If you’re pasta needs more time, add it first and then add lentils in the last 10 minutes of cooking time.
4. Drain pasta & lentils when cooked & mix with sauce. Serve immediately.