Ross cooked a sauce for his chicken parmigiana the other night (one day I’ll convert him to vegetarianism!), so I thought I’d make a pasta with it, added some lentils, kale and balsamic, and it was magic. I love it when that happens!

Lentil and Kale Pasta


  • 1 pack of fresh pasta (I used a super thick fettucine)
  • 1 tin chopped tomatoes
  • Bunch of herbs (he used oregano, marjoram, basil), chopped
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • Splash of white wine
  • Extra virgin olive oil (EVOO)
  • Balsamic vinegar
  • Balsamic glaze
  • 5 kale leaves/ stems – washed really well and torn into small pieces, discard the stems
  • 1 tin brown lentils


Heat a medium frypan and add some olive oil, and the onions, and fry for a few moments until they’re translucent. Add the garlic for a few moments, before adding the tomatoes. Place the frypan down a bit in heat and allow to simmer for about five minutes. Add the herbs and the white wine and about 1/3 cup water. Put the lid on the frypan and allow to simmer for another 10 minutes.

Get the saucepan for the pasta on the boil, with some salt.

Place in the food processor and pulse a few times to smooth out the sauce, and then place back in the frypan. Add about 1 tablespoon of balsamic vinegar (more if you wish), and also add the lentils and the kale.

Cook the pasta according to packet instructions (mine was fresh pasta that took about three minutes, so it was quick – start earlier if you’re not using fresh pasta).

You can tell when the kale is cooked because it goes a bright green colour. When the kale is cooked, add the pasta and serve. Drizzle with balsamic glaze (seriously, I reckon this is the part that makes it).

This made three large bowls.