Lentils And Spaghetti

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Servings: 6 Difficulty: Advanced
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Hearty lentil and kale ragu with country ham and spaghetti
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This comforting dish marries the earthy depth of simmered lentils with the tender crispness of kale and the salty richness of country ham. The lentils are slow-cooked in broth until creamy, then combined with sauted aromatics and greens for a robust sauce. Tossed with al dente spaghetti and finished with sharp aged cheese, it offers a satisfying, protein-packed meal that feels both rustic and refined. Perfect for a cozy weeknight dinner or a hearty lunch, this recipe transforms simple pantry staples into a flavorful experience. It is vegetarian-friendly if you omit the ham, but the aged ham adds a distinctive savory kick that elevates the entire dish. Serve family-style for a warm, inviting meal.

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Lentils And Spaghetti

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 499.8

Description

This comforting dish marries the earthy depth of simmered lentils with the tender crispness of kale and the salty richness of country ham. The lentils are slow-cooked in broth until creamy, then combined with sauted aromatics and greens for a robust sauce. Tossed with al dente spaghetti and finished with sharp aged cheese, it offers a satisfying, protein-packed meal that feels both rustic and refined. Perfect for a cozy weeknight dinner or a hearty lunch, this recipe transforms simple pantry staples into a flavorful experience. It is vegetarian-friendly if you omit the ham, but the aged ham adds a distinctive savory kick that elevates the entire dish. Serve family-style for a warm, inviting meal.

Ingredients

Directions

  1. Combine lentils with 2 cups of the broth in a small saucepan.
  2. Bring to a boil, reduce heat, cover and simmer for 30 minutes or until lentils are tender.
  3. Meanwhile, wash kale and remove woody stems.
  4. Slice kale leaves into thin strips and set aside.
  5. Mince ham if not already minced and set aside.
  6. Heat olive oil in a wide skillet over medium heat.
  7. Add onion and garlic to the skillet and cook for about 10 minutes until softened.
  8. Add cumin, red pepper flakes, sliced kale, and minced ham to the skillet.
  9. Stir and cook for about 3 minutes, until kale is limp and reduced in size.
  10. Add the cooked lentils and the remaining 1 cup of broth to the skillet.
  11. Cover and cook until everything is heated through and tender.
  12. Season the mixture with salt and pepper to taste.
  13. Meanwhile, bring a large pot of salted water to a boil.
  14. Add spaghetti and cook until al dente, about 8 minutes.
  15. Drain the spaghetti well and transfer to a large serving bowl.
  16. Top the spaghetti with the lentil and kale mixture and toss to combine.
  17. Sprinkle with grated cheese and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 499.8kcal
% Daily Value *
Total Fat 21.8g34%
Saturated Fat 6.0g30%
Cholesterol 160.2mg54%
Sodium 148.8mg7%
Total Carbohydrate 12.0g4%
Dietary Fiber 4.7g19%
Sugars 1.1g
Protein 54.0g108%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lentils, spaghetti, kale, country ham, italian, ragu, hearty, vegetarian option, comfort food, one pot, protein packed, weeknight dinner, garlic, onion, cumin, parmesan, simmered, sauteed
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