April Fettuccine

1/2 cup french green lentils
2 cups vegetable broth (low-sodium)
olive oil
1 yellow onion, finely chopped
1 bunch of kale
1 pound fresh fettuccine (or about 3/4 pound dried)
salt and pepper to taste

- simmer lentils in vegetable broth, uncovered, until tender (about 20-25 minutes). If necessary add more water to the pot to make sure the lentils are always covered
- Heat about 1/4 cup of oil in a heavy skillet on medium-high. When hot, saute onion with salt and pepper for 1 minute, stirring continuously. Reduce heat to low, cover, and cook onions until soft and golden, about 20 minutes, stirring occasionally. Then, remove cover, increase heat to medium, and cook 5-10 minutes more, stirring frequently. The onions should be a golden brown.
- Remove center ribs from kale, discard, ,and chop remaining portion of kale leaves. Cook kale, uncovered, in a pot of boiling water until just tender (5-8 minutes). Using tongs, remove kale and drain, keeping the kale water covered and boiling (to use later). for a few minutes.
- Add drained kale and lentils to onions and simmer.
- Add pasta to boiling kale water and cook according to directions on your pasta.
- Remove about 1 cup of pasta water and drain remaining cooked pasta. Add pasta and 1/3 cup of the reserved water to the lentils, kale and onions and cook over high heat for 1 minute, stirring continuously. Add more of the reserved water if needed.

This dinner is slightly labor intensive, but if you can find fresh pasta to use (we get ours from a wonderful Italian deli right down the street, Pastaworks) it is delicious! Even my meat-loving husband doesn't mind that it is vegetarian. To up your vegetable intake, chop some carrots and put into a pan with olive oil and thyme. Roast on 350 for 30 minutes or until tender to have an easy healthy side! Enjoy with a good loaf of bread and a glass of wine!