Garganelli with Kale and Lentils
This one-pot, garganelli pasta is an easy weeknight win. It's pasta and lentils simmered in crushed tomatoes and finished with lots of chopped kale, saffron, swirls of tahini and chopped almonds.
One-pot meals are the savior of weeknight cooking, and this garganelli pasta is a reliable go-to. Simply place most of the ingredients into a big pan or skillet with boiling water, simmer down until the pasta is tender, then plate in shallow bowls and load up with favorite toppings. I include a list of suggestions down below.
Why I Love It
The reason I come back to this recipe often is because it checks an impressive number of boxes. It’s a one pan meal that includes greens, protein from the lentils, and a robust range of whole healthful ingredients. It's a total crowd-pleaser, and leftovers are A+ as well.
Video: Garganelli with Kale and Lentils
Garganelli Variations
Variations couldn't be easier once you get the hang of the cooking technique here. You can easily do a vegan version of this, or use whatever gluten-free pasta you like. Swap in another pasta shape you have on hand in place of the garganelli. A number of you have mentioned variations you’ve enjoyed in the past (see below!), and there are more ideas in the comments.
- Michelle says, “This was great. Added Zaatar and topped with toasted almonds, hummus, and a couple of strips of good Parmesan. Also added the juice of one of the lemons, kalmatta and green olives and used GF pasta. Awesome!”
- Emily mentioned, “Made tonight as I happened to have all the ingredients in the pantry or in this week’s veg box. Absolutely delicious with fresh basil, a drizzle of tahini, a very soft boiled egg (too uncoordinated for poached) and a squeeze of lemon juice.”
- Caroline used a whole grain pasta and says, “Thank you for the recipe, it was so easy and delicious! I used spelt spirals and chickpeas instead of lentils, and tried it with tahini and lots of grated Grana padano. I found that it did need quite a lot of salt to bring out the flavor- so I might try adding olives or capers, or using vegetable stock the next time!”
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Garganelli with Kale and Lentils
French lentils or black beluga lentils are both great choices here because they retain their shape. And if you can’t find garganelli pasta, substitute penne or another pasta along that line. Last, I suggest a bunch of topping ideas down below, but another favorite move is to drizzle a big finishing spoonful of chili crisp across the whole pasta bowl, then enjoy!
- 1 pound dried garganelli (or other dried pasta)
- 1 14- ounce can crushed tomatoes
- 2 tablespoons extra virgin olive oil
- Zest of two lemons
- 3 garlic cloves, peeled and smashed
- 1 teaspoon fine grain sea salt, plus more to taste
- 1 cup cooked lentils
- 1 pound kale, de-stemmed and chopped
- pinch of saffron and/or other favorite spice blend
- to serve: any (or all) of the following - tahini, torn basil, lots of Parmesan or crumbled goat cheese (not vegan), olives, toasted almonds, basil
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Place the pasta, tomatoes, olive oil, lemon zest, garlic, and salt into a large, deep skillet or saucepan. Pour 4 cups of boiling water over the tomato mixture, cover, and bring to a boil. Uncover, and simmer until the pasta is just al dente, depending on the pasta this typically takes 6-10 minutes, stirring regularly.
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Once the pasta is al dente, stir in the lentils, and then the kale, allowing it to collapse. Finish with the saffron. Allow the pasta to finish cooking, and much of the liquid to be absorbed, another minute or so. Serve topped with any toppings you like in a shallow bowl - dollops of tahini, chopped almonds and olives are pictured here.
Serves 6.
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Comments
Yum! My husband does not tolerate lentils well, but his system can handle most other beans …any suggestions for a substitute protein? And, should I add it later in the process to ensure it holds its shape? Thanks!
Hi Audra, you could try a white bean. And you would add them in place of the lentils in the recipe. Enjoy!
This looks so amazing, and I can’t wait to make it tonight! Having a whole-food-plant-based renaissance and rediscovering all the wonderful things you cook 🙂 I have your book at home and can’t wait to dive back into that, too!
I’m on a gluten free diet. Will brown rice pasta fall apart if I cook it in the tomato/water mixture followed by additional cooking? Thank-you
this looks so good and I might make it for my family
OMG!!! I love your recipes and your videos. My daughter and I have tried most of your recipes. in the pasta dish you said lentil. What type of lentil would you recommend?
Hi Nimi – thanks! I used French lentils or black beluga lentils – any that hold their shape will be fine.
I make a very similar meal like this once a week! Many times I use spinach that I have on hand and I always add red chili flakes, a can of sardines and a can of anchovies. After reading how healthy sardines and anchovies are I started adding them to this recipe to help “disguise” the taste since they are not my favorite. I even started serving this easy dish to guests (using brown rice pasta for my wheat-free friends) and always get rave reviews! I’m going to try adding the lentils and tahini next time so thanks for sharing this recipe!
This was great. Added Zaatar and topped with toasted almonds, hummus, and a couple of strips of good Parmesan. Also added the juice of one of the lemons, kalmatta and green olives and used GF pasta. Awesome!
Made this last night. Adding lentils to pasta was a novel idea and I would never have considered adding tahini to a pasta dish, but you’ve never steered me wrong Heidi, so I gave it a shot. SO GOOD! Thank you once again for new cooking ideas that open doors into more culinary exploration.
I love flexible recipes like this!!Loving the videos,would love to see crepes(:and healthy on the go recipes are some of my favorites of yours.
This is exactly what I need to cook tonight and feel like eating on this cold Friday in the Netherlands. And I have all the ingredients already on hand! Thanks Heidi!
Do you use the whole can of crushed tomatoes? In the video it looks like you only added part of it. Thanks for the recipe!
Hi Julie – I used half of a large 28-ounce can, so, 14-ounces total (or a smaller can), you should see that reflected in the recipe. Enjoy!
Looks fantastic. May be making it tonight or tomorrow for the two swimmers in our home…
Thank you for the recipe, it was so easy and delicious! I used spelt spirals and chickpeas instead of lentils, and tried it with tahini and lots of grated Grana padano. I found that it did need quite a lot of salt to bring out the flavor- so I might try adding olives or capers, or using vegetable stock the next time! 😉
Hi Heidi, Look forward to the travel videos. I have a suggestion/ request that you create another category called “travel snacks” My wife has the unusual dilemma of traveling without her personal chef (me!) and I was searching for some of your travel recipes and discovered they are sprinkled throughout your post. Thanks for all of the hard work!
Heidi, I’ve been loving your videos, and this one is my favorite so far! Loved see YOU and hearing you talk about the recipe. Look forward to more! And can’t wait to make this dish!
Made tonight as I happened to have all the ingredients in the pantry or in this week’s veg box. Absolutely delicious with fresh basil, a drizzle of tahini, a very soft boiled egg (too uncoordinated for poached) and a squeeze of lemon juice.
I’ve been eating more vegetarian lately and am cooking almost exclusively from your website, it just makes it so easy but the food is never boring. Your recipes mix flavours in such unique ways, it’s such a joy to cook and eat.
Whoa! Heidi, is there no limit to your orchestration of joyful dining. We love pasta so much, and try to include vegetables and protein to keep the carbs under control (almost impossible). Thank you for another gem in your crown.
This looks so good. Thanks for sharing.
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