Begin with inspirational, and simple ingredients: red lentils add amazing color to the dish, fresh kale, a small onion and a bit of garlic.
Approximately 1/2 cup red lentils, rinsed, covered with just enough water, and slowly simmered for 15 to 20 minutes. Undercook slightly, keeping a bit of crunch that will add a nuttiness and super texture to the dish.
Chop a small yellow onion, add your garlic and slowly cook in olive oil, covered about 20 minutes, until the onion is soft and translucent. Season with sea salt.
Get your pasta water boiling and add your kale for 3 minutes, taking care not to over cook. Scoop kale out, drain in colander and add to onion mixture incorporating the red lentils.
Cook your pasta, I use a veggie blend, and cook al dente. Drain well in colander and put in pasta bowl then toss with kale, red lentils and onion mixture. Now add fresh grated romano-picorina cheese, cracked black pepper and enjoy!