We just made this recipe last night, from Kathryn Taylor's cookbook, Love Real Food. The only thing we had to do to make it vegan was leave out the parmesan, so I put nutritional yeast on at the end. It's pretty amazing.
- 1/4 c olive oil
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 2 ribs celery, chopped
- 2 T tomato paste
- 1 c seasonal vegetables, chopped (I used corn and peas; Kate recommends squash, zucchini, potatoes, or peas)
- 4 cloves garlic, minced (I used 5 cloves, but I always do extra)
- 1/2 t oregano
- 1/2 t thyme
- 1 can (28 oz.) diced tomatoes with liquid
- 3/4 c French green or brown lentils, picked over, rinsed (I used regular green lentils because I can't find brown anywhere)
- 4 c vegetable broth (I used water with 2 cubes of vegetable bouillon)
- 2 c water
- 1 t salt
- 2 bay leaves
- pinch red pepper flakes
- fresh-ground black pepper
- 1 c orecchiete, elbow, or small-shell pasta (I used a gluten-free macaroni)
- 1 can Great Northern or cannellini beans, rinsed, drained
- 2 c Tuscan (lacinato) kale, ribs removed, chopped
- 2 T lemon juice
- nutritinal yeast, for garnish
- Heat the olive oil in a dutch oven on medium heat. Add the onion, carrots, celery, tomato paste, and a pinch of salt. Cook until the vegetables are soft and the onion's translucent (7 minutes).
- Add the seasonal vegetables, garlic, oregano, and thyme. Cook, stirring frequently, until fragrant (2 minutes).
- Pour in the tomatoes, lentils, broth, and water. Add 1 t salt, bay leaves, and pepper flakes. Season generously with black pepper.
- Increase the heat to medium-high and bring the pot to a simmer. Partially cover the pot with a lid: leave a 1-inch gap. Reduce heat; gently simmer for 15 minutes.
- Uncover the pot. Add pasta, beans, and kale. Continue simmering, uncovered, until the lentils are tender and the pasta's al dente (20 minutes).
- Remove the pot from the heat. Remove bay leaves and discard. Stir in the lemon juice. Taste and season with more salt, pepper, and lemon juice.
- Serve, garnished with nutritional yeast.