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.
- 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
- Soak and rinse the lentils.
- Boil the lentils in water ( 20-30 minutes until tender).
- Drain lentils and set aside.
- Boil pasta until al dente and set aside.
- In a large pot saute the garlic, onion, shredded carrots and tomatoes.
- Add the cooked lentils back in the pot.
- Stir in the tomato paste, nut milk and vegetable stock.
- 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.
- In a separate pot saute the kale until it begins to wilt.