Do you have a special meal in your rotation that you love so much that you obsess about it all day when you know you’re going to eat it for dinner? This is my obsession meal. And I’m fairly certain my kids would second that and declare it their obsession meal too. This healthy, vegan pasta meal is off-the-charts good.
Most of the amazingness can be attributed to the caramelized onions. They are, without a doubt, the star of this show. But when you combine these heavenly onions with garlic, tender kale, and earthy lentils, you’ve got a meal you’ll be obsessing about long after you’ve eaten it. Top it with Parmesan (or vegan Parm), and you may eat multiple servings . . which is actually ok because this is such a clean meal.
One bunch of organic kale, curly or lacinato
1 large yellow onion, thinly sliced
3 cloves of garlic, minced
¼ c. uncooked lentils
1 Tbsp. olive oil
¼ c. red wine
½ c. vegetable broth
1 16 oz. package of pasta
Salt, pepper, and red pepper flakes to taste
Vegan Parmesan cheese or regular Parmesan cheese, for topping
In a large skillet, heat olive oil over medium heat high, drop in onions and then reduce to medium low heat. Cook onions very slowly stirring often until they are light brown and very soft. This will take 30-45 minutes. You can cook the lentils and pasta while the onions caramelize.
In a small saucepan, bring 2 cups of salted water and lentils to a boil. Reduce heat and simmer until the lentils are fork tender. Drain and set aside.
Cook pasta according to package directions, drain and set aside.
When the onions are nice and brown, add garlic and cook for one minute. Then, add the kale, broth, and wine and cook until the kale is wilted and soft. Add the lentils and mix together. Finally, add in the drained pasta and toss everything together in the skillet. Season with salt, pepper, and red pepper flakes.
Serve immediately and top liberally with vegan Parmesan (or Parmesan)!