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Lentils & Spaghetti

Lentils & Spaghetti recipe image
This comforting dish combines tender lentils and fresh kale with al dente spaghetti, creating a robust and satisfying meal. Smoky country ham adds depth, while cumin and red pepper flakes provide a warm, savory kick. It's a perfect weeknight dinner that feels both rustic and elegant. The combination of protein-rich lentils and fiber-packed greens makes it a nutritious choice without sacrificing flavor. Ideal for cozy evenings or when you need a hearty, home-style main that feeds a crowd easily.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 499.8
Description
This comforting dish combines tender lentils and fresh kale with al dente spaghetti, creating a robust and satisfying meal. Smoky country ham adds depth, while cumin and red pepper flakes provide a warm, savory kick. It's a perfect weeknight dinner that feels both rustic and elegant. The combination of protein-rich lentils and fiber-packed greens makes it a nutritious choice without sacrificing flavor. Ideal for cozy evenings or when you need a hearty, home-style main that feeds a crowd easily.
Ingredients
  • 1 cup Lentils, rinsed and drained
  • 3 cup Chicken broth, vegetable
  • 1 lb Kale
  • 4 oz Country ham (or other aged, lean ham), minced
  • 3 tb Olive oil
  • 1 md Onion, peeled and chopped
  • 2 cloves Garlic, peeled and minced
  • 1 ts Ground cumin
  • 1/2 ts Crushed red pepper flakes
  • 12 oz Dry spaghetti
  • 1/2 c Sharp, aged cheese such as Parmesan or Asiago
Directions
  1. 1
    Combine lentils with 2 cups of the broth in a small saucepan.
  2. 2
    Bring to a boil, reduce heat, cover and simmer for 30 minutes or until lentils are tender.
  3. 3
    Meanwhile, wash kale and remove woody stems.
  4. 4
    Slice kale leaves into thin strips and set aside.
  5. 5
    Mince ham and set aside.
  6. 6
    Heat olive oil in a wide skillet over medium heat.
  7. 7
    Add onion and garlic, cook for about 10 minutes until softened.
  8. 8
    Add cumin, red pepper flakes, kale, and ham to the skillet.
  9. 9
    Stir and cook for about 3 minutes, until kale is limp and reduced in size.
  10. 10
    Add cooked lentils and the remaining 1 cup of broth to the skillet.
  11. 11
    Cover and cook until everything is tender and heated through.
  12. 12
    Season with salt and pepper to taste.
  13. 13
    Meanwhile, bring a large pot of salted water to a boil.
  14. 14
    Add spaghetti and cook until al dente, about 8 minutes.
  15. 15
    Drain pasta well and place in a large serving bowl.
  16. 16
    Top pasta with the lentil and kale mixture and toss to combine.
  17. 17
    Sprinkle with 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.

Note

Substitute vegetable broth for chicken broth to make this dish vegetarian. Omit the ham for a fully vegan version (and use olive oil instead of any butter if added).

You can use brown, green, or black lentils for this recipe; they hold their shape well. Red lentils will break down more and create a thicker sauce-like consistency.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to prevent drying out.

For extra richness, stir in a tablespoon of butter at the end of cooking the lentil mixture.

Keywords: lentils, spaghetti, kale, ham, pasta, italian, vegetarian-option, comfort-food, weeknight-dinner, healthy, protein, simmered, garlic, onion, cumin, red-pepper-flakes
Read it online: https://www.chefs-mate.com/recipe/lentils-spaghetti/