Creamy Lentil Bolognese Pasta Shells

The snow here sure is making a big appearance just when I thought it stopped another solid foot of that fluffy stuff came floating down. It looks beautiful from afar but talk of a polar vortex and frigid ice storms due this week is enough to make me shudder. So, it is only fitting that I have turned to pasta my trusted comfort food in this freezing weather. To balance it out I will add Lacinato kale, or also know as Dino kale. What a cute name!This dark leafy green has a reputation for being one of the most nutrient dense foods on the planet. Its nutritional profile provides you with an excellent source of vitamin A, C and K. For some protein I will use some brown lentils which hold their shape well.


Serves 2-3

  • 2 cups of pasta
  • 1 cup dried brown lentils
  • 1 cup tomato paste
  • 2 small carrots (shredded)
  • Almond & Cashew milk (milk of choice)
  • 4 cloves of garlic (minced)
  • 1/2 onion (diced)
  • Kale (chopped)
  • 2 tomatoes (optional)
  • 1/2 cup Swiss Cheese (or parmesan)
  • 1 cup Vegetable stock


  1. Soak and rinse the lentils.
  2. Boil the lentils in water ( 20-30 minutes until tender).
  3. Drain lentils and set aside.
  4. Boil pasta until al dente and set aside.
  5. In a large pot saute the garlic, onion, shredded carrots and tomatoes.
  6. Add the cooked lentils back in the pot.
  7. Stir in the tomato paste, nut milk and vegetable stock.
  8. Add the pasta to the sauce and crumble the cheese throughout. Once all the pasta is coated with sauce and the cheese begins to melt it is ready to serve.
  9. In a separate pot saute the kale until it begins to wilt.

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