Pasta with Lentils and Kale

This recipe for Pasta with Lentils, Kale and Mushrooms, is super tasty and easy to make. It's loaded with flavour and the perfect dinner for busy weeknights.

Jump to:

• What You'll Need
• How To Make Pasta with Lentils
• Recipe Tips and Variations
• Pasta with Lentils, Kale and Mushrooms

I've been making this pasta with lentils for a few years now. It has been a regular on my weeknight dinner roster for about 4 years now. It's fresh and zesty but earthy at the same time. Packed with lentils and greens this is great for getting the kids to eat their veggies.

This pasta dish is one of my favourites as it's more on the lighter side, we all love cheesy pasta bakes but sometimes you just need something a little lighter. This dish is still everything you want from a good pasta dish though, it's filling, comforting and very tasty.

What You'll Need

• Kale - I use curly kale for this, it needs to be chopped and woody stems removed. You can use black kale or spinach, other greens work well in this too.
• Lentils - For convenience, I always have either a can or a packet of cooked lentils in the cupboard. Using pre-cooked lentils really reduces the cooking time but you can always use dried lentils if you want. Just cook them before you add them to the dish. Puy lentils work best in this recipe. 
• Mushrooms - I use chestnut/brown mushrooms for this recipe as they have more flavour but are not overpowering. You can also use white button mushroom if you want.
• Pasta - Spaghetti, tagliatelle or linguine all work well in this dish. Whole wheat pasta also works well.

How To Make Pasta with Lentils

This is just a quick visual guide, please see the recipe card below for full ingredient list and instructions.

1. Toast the pine nuts and cook the pasta according to the packet instructions.
2. Cook the shallots over medium heat until soft, about 15 minutes. 
3. Add a tablespoon of butter to the pan, once it melts add the mushrooms and cook until they release their juices. Add the garlic and thyme to the pan and cook for a minute.
4. Now I add the cooked lentils to the pan and stir them well.
5. Finally, I add the kale and lemon juice. Stir the kale into the lentil and mushroom mixture then cover the pan with a lid for a few minutes until the kale is wilted.
6. Once the pasta is cooked drain it and return it to the pan. Add the pesto to the pasta and toss well. Once the pasta is covered in pesto add it to the kale and lentils and toss well. Scatter the toasted pine nuts and some lemon zest over the pasta and serve.

Recipe Tips and Variations

• I love kale in this dish but you can easily swap it for spinach, collard greens or black kale. Spinach will take less time to cook.
• Puy lentils can be easily swapped for brown or green lentils if you want. I use pre-cooked lentils for convenience.
• Don't forget to reserve two tablespoons of the pasta water to add to the dish when you add the pesto, this will stop the pasta from being dry.
• This recipe is really easy to make vegan, just swap the butter for a vegan alternative, swap the pesto for vegan pesto and use vegan cheese for serving.

This is a lovely earthy dish, the pine nuts add warmth and the lemon lifts all the flavours. Serve with a squeeze of lemon juice and a good grating of vegetarian parmesan.

Other Pasta Dishes You'll Love

• Vegan Minestrone - Brimming with beans, pasta, veggies and greens this soup is more like a stew than a soup and makes for a very satisfying dinner. 
• Creamy Mushroom Pasta Bake - a delicious veggie dinner, this pasta dish with mushrooms and kale, in a creamy cheesy sauce baked with a crispy topping is perfect comfort food!
• Vegetarian Bolognese - This is our go-to bolognese that never fails to satisfy.

Have you made this Pasta with Lentils Recipe? Rate it and leave me a comment below to let me know what you think!

*This recipe was first published on Jan 7, 2017, Updated in January 2021 with new photos, tips and nutritional information.