Bring lentils and water to boil. Cover, and simmer 30 mins.
Wash and de-rib kale. Mine is straight from the gardens, the white parts being sun-bleached.
Chop your onions small.
Add oil, salt and pepper to skillet. Cook on medium-high heat 20-25 minutes to carmelize.
Go slow, you want this soft and sweet.
Meanwhile, bring salter water to boil and add kale.
In about 5-10 minutes, when softened, strain kale from water.
Prepare pasta in liqiud leftover from cooking kale.
Strain it as well.
Throw the onions into the pot where the kale and pasta once were.
Add kale, paprika, and Italian seasonin to pot.
Add lentils, drained, and cook about 2 mins on medium.
Finally, add the pasta and cook together for another minute, adding liquid if necessary.
- 0.0c green lentils
- 2.0c water
- 6.0Tbsp vegetable oil
- 2.0 onions
- 1.0lb kale, stems removed and chopped
- 0.0lb dry spaghetti
- 2.0tsp Italian seasoning
- 1.0tsp paprika
- 1.0tsp garlic
- salt & pepper to taste