Meals and Courses

Fusilli with Lentils, Kale and Caramelized Onion

cook 20 mins
Tags: Quick eats
  • 2 tablespoons olive oil
  • 2 onions, cut into rings
  • pinch of dried chilli flakes
  • 2 garlic cloves, finely sliced
  • 50 g (2 oz) Puy lentils, rinsed and drained
  • 400 g (13 oz) tricolore fusilli
  • 125 g (4 oz) kale, chopped
  • salt and pepper
  • Heat the oil in a nonstick frying pan, add the onions and chilli flakes, season well and cook over a low heat for 15 minutes or until very soft and lightly browned. Add the garlic and cook for a further couple of minutes.
  • Meanwhile, cook the lentils in a saucepan of simmering water according to the pack instructions, then drain.
  • While the onions and lentils are cooking, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Add the kale 3 minutes before the end of the cooking time and cook until tender. Drain, reserving a little of the cooking water, and return to the pan. Toss together with the lentils, adding a little cooking water to loosen if needed.
  • Spoon into serving bowls and serve scattered with the caramelized onions.
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