Lentil and Kale Pasta

    55 min

    This is a simple and delicious vegetarian pasta. It's made by combining pasta with lentils, vegan sausages, kale and seasonings. To make this dish vegan, make sure that you use an egg-free pasta.

    40 people made this

    Makes: 4 

    • 600ml vegetable stock
    • 150g dry lentils
    • 1/2 teaspoon salt
    • 1 bay leaf
    • 4 tablespoons 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
    • 225g vegan sausage, cut into 5mm slices
    • 1 bunch kale, stems removed and leaves coarsely chopped
    • 350g fusilli pasta (twists)
    • 2 tablespoons nutritional yeast

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Bring the vegetable stock, lentils, 1/2 teaspoon of salt and bay leaf to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and cook until the lentils are tender, about 20 minutes. Add additional stock if needed to keep the lentils moist. Discard the bay leaf once done.
    2. As the lentils simmer, heat the olive oil in a frying pan over medium-high heat. Stir in the onion, thyme, oregano, 1/2 teaspoon of salt and pepper. Cook and stir for 1 minute, then add the sausage. Reduce the heat to medium-low and cook until the onion has softened, about 10 minutes.
    3. Meanwhile, bring a large pot of lightly salted water to the boil over high heat. Add the kale and fusilli pasta. Cook until the fusilli is al dente, about 8 minutes. Remove some of the cooking water and set aside. Drain the fusilli, then return to the pot and stir in the lentils and onion mixture. Use the reserved cooking liquid to adjust the moistness of the dish to your liking. Sprinkle with nutritional yeast to serve.


    Nutritional yeast can be purchased in health shops or online.

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    Reviews & ratings
    Average global rating:

    Reviews in English (35)


    I actually made this for a picnic, planning to serve it cold. It had a beautiful taste, and I reallly enjoyed it. There were a few things I changed the next time I made it: 1. I steam the kale separately, to keep the vitamin content. 2. I swapped the vegan sausage for chunks of kielbasa instead (I am not a vegetarian). 3. I used ditalini pasta. The four stars is because I didn't like the kale boiled, and is for the original recipe, and not when I changed it. This makes a great main course (hot or cold) or a great side dish). Even without the sausage it has a beautiful flavour. Excellent dish!  -  15 May 2008  (Review from Allrecipes US | Canada)


    i really enjoyed this meal. i steamed the kale as suggested by one review and used that liquid to add to finished product. next time i make this i will cook in cherry tomatoes and mushrooms with the onions bc it was a little dry. i will also dilute the veggie broth i use to cook the lentils. i used some kind of tofu italian sausage and that worked great. i didn't have fresh herbs but the dried ones sufficed. i think this would also be good with goat cheese/feta.  -  21 May 2008  (Review from Allrecipes US | Canada)


    My husband loved the flavors. Like another reviewer, the red lentils came out mushy but aside from texture, the taste was still good. I would say the prep time is not 30 min. I had the entire dish done in about 30 min--I almost didn't make the recipe b/c of the approx time so even if you are short on time, you can still make this dish.  -  21 Apr 2012  (Review from Allrecipes US | Canada)