Name: Pasta with Lentils and Kale
Cook time: 45 min
Total time: 1 1/4 hr
Yield: Makes 4 servings
Ingredients: 1/2 cup French (small) green lentils; 2 cups water; 3/4 teaspoon salt; 6 tablespoons extra-virgin olive oil; 1 large onion, finely chopped (2 cups); 1/4 teaspoon black pepper; 3/4 pound kale (preferably Tuscan; sometimes labeled "lacinato"); 3/4 pound dried short pasta; Accompaniments: toasted bread-crumb topping and/or grated Parmigiano-Reggiano

Image may contain Plant Food Cabbage Vegetable Kale and Produce

photo by Romulo Yanes

This dish has been one of my family's favorites for years; the secret to its enduring popularity is the caramelized onions. I cook them long and slow until they are meltingly tender and deep golden brown. Their rich sweetness rounds out the earthy flavor of the lentils and kale.

Cooks' Notes

·Lentils and onions can be cooked up to 5 days ahead and chilled, uncovered, until completely cooled, then covered. Reheat over low heat, thinning with water as necessary.
·Kale can be washed and trimmed 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.

Recipe notes

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