Ingredients
- 2 ½ cups of flavorful vegetable broth
- A generous ¾ cup of wholesome dry lentils
- A pinch of salt to enhance the flavors
- A fragrant bay leaf for depth
- A drizzle of rich olive oil
- 1 large red onion, finely chopped
- A touch of vibrant fresh thyme, finely chopped
- A hint of aromatic fresh oregano, finely chopped
- A sprinkle of salt for seasoning
- Freshly ground black pepper to taste
- 8 ounces of vegan sausage, thinly sliced (if desired)
- A bunch of nutrient-packed kale, stems removed and leaves roughly chopped
- A package (12 ounces) of spiral-shaped rotini pasta
- 2 tablespoons of nutritional yeast for added richness (optional)
Step 1
In a saucepan, bring vegetable broth, lentils, a pinch of salt, and a bay leaf to a boil over high heat. Once boiling, lower heat to medium-low, cover, and let it simmer for roughly 20 minutes until the lentils are tender. Keep an eye on the consistency and add more broth if needed to maintain moisture. Remember to remove the bay leaf before serving.
Step 2
While the lentils are cooking, heat olive oil in a skillet over medium-high heat. Toss in diced onion, fragrant thyme, oregano, a pinch of salt, and some pepper. Sauté for a minute, then introduce the sausage. Lower the heat to medium-low and continue cooking until the onion caramelizes, approximately 10 minutes.
Step 3
Simultaneously, bring a pot of salted water to a boil. Drop in the kale and rotini pasta, cooking until the pasta reaches al dente, about 8 minutes. Save some of the pasta water before draining. Combine the drained pasta with the cooked lentils and onion mixture back in the pot. Adjust the dish's consistency with the reserved cooking liquid. Finish by sprinkling nutritional yeast before serving.
Extra Tips & Suggestions
- 1. Keep your lentils in a cool, dry place to maintain their freshness and texture. A pantry shelf works perfectly for this purpose.
- 2. Store your kale in the vegetable crisper drawer of your refrigerator, wrapped in a damp paper towel to keep it crisp and fresh for longer.
- 3. Red onions are best stored in a cool, dark place like a pantry or a cupboard. Avoid storing them near potatoes, as onions can cause potatoes to spoil faster.
