Vegan Lentil, Kale, and Red Onion Pasta

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 1/2 cups vegetable broth
• 3/4 cup dry lentils
• 1/2 teaspoon salt
• 1 bay leaf
• 1/4 cup olive oil
• 1 large red onion, chopped
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces vegan sausage, cut into 1/4 inch slices (optional)
• 1 bunch kale, stems removed and leaves coarsely chopped
• 1 (12 ounce) package rotini pasta
• 2 tablespoons nutritional yeast (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the dry lentils and put them in a saucepan with the vegetable broth, bay leaf and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer, partly covered, for 15 to 20 minutes until tender. Drain any excess liquid into a bowl, keep the lentils, and discard the bay leaf.

2. While the lentils cook, bring a large pot of water to a boil. Add the rotini and cook for 8 to 10 minutes until al dente. Drain well.

3. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the chopped red onion and cook for 6 to 8 minutes, stirring, until soft and golden.

4. Stir in the thyme and oregano. If using, add the vegan sausage slices and cook for about 5 minutes, turning once, until browned and heated through to the center.

5. Add the remaining olive oil and the kale in handfuls, stirring until it wilts, about 3 to 4 minutes. Season with the remaining 1/2 teaspoon salt and the black pepper.

6. Stir in the cooked lentils and a splash of the reserved cooking liquid if the mixture looks dry. Simmer together for 2 minutes until hot.

7. Add the drained rotini to the skillet and toss until evenly coated and hot. Sprinkle with the nutritional yeast if using, then serve.