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Another one of those non paleo meals that were note-worthy enough to mention. Since I have signed up for my weekly CSA, there has been an abundance of kale in this household. We easily get 1-2 bunches of kale in our bundles. At first it was exciting, because, who doesn’t love kale!? We were roasting it, sauteeing it, massaging it into salads and even adding it to soups and stews. But when the kale started to pile up, I was feeling un-enthused by it.

So, while stewing some lentils for BR, (the man is obsessed with lentils), I thought about tossing the lentils into some whole wheat pasta the way my grandmother used to when i was a youngen. A little garlic. A little olive oil. And while I was mentally dressing my spaghetti, i thought adding some kale to it would really round out the meal and make this a substantial side dish.



After I prepared this dish, I thought it was really good. Lots of good textures and great flavors. BR loved it. Like, ate half of the pot all on his own despite his aversion to greens. When he got his 3rd helping, He smiled and said asked if I could make “spaghentils” more often.

… and just like that, BR named this dish. So without further ado, Spaghentils.

Ingredients (serves 8)

1/2 cup dry lentils + 2 cups of water

1 lb of whole wheat pasta (plus 1 cup of pasta water)

1 bunch of kale, ribs removed and roughly chopped

1 Tbsp olive oil

3 cloves of garlic, crushed

salt and pepper

Optional: Parmesan cheese


1. Set up a small pot with lentils and water. Bring to boil (about 8 minutes over a high heat). Once boiling, lower heat to a simmer and cover. Stir occasionally. Allow to cook until lentils soften – about 20 minutes. If water gets too low or is completely absorbed and lentils are not yet tender, add water in 1/2 cup intervals until lentils are al dente.

2. Once the lentils are cooked, set them aside. Bring a large pot of salted water to boil. Add the whole wheat spaghetti and cook for about 6- 8 minutes. You want to make sure the pasta is ALMOST cooked. At the 5 minute mark, add the kale to the boiling pasta and water and allow to cook for 2 minutes. Save 1 cup of the starchy water and strain the pasta and kale.

3. In a large skillet, heat olive oil over a medium heat. Add the garlic and sautee until fragrant- about 1-2 minutes. Add the pasta and kale, as well as the lentils to the skillet and toss ingredients in the garlicky oil. Add salt and pepper to your liking. Toss to coat and allow to heat through for roughly 3 minutes.


4. Serve spaghentils sprinkled with parmesan cheese.

I served this alongside some garlic herb roasted pollock steaks. The pollock was not delicious. I made the decision to use my broiler under my stove and the results were unevenly cooked and dried out fish.

Thankfully, the side dish was hearty enough to feed the dry fish to the dog- who was more than happy to eat a dried out piece of fish.