Earthy French green lentils and creamy white beans build a hearty base here, while garlic, rosemary, and red pepper flakes bloom in olive oil for a fragrant start to the sauce. A splash of balsamic vinegar reduces into something glossy and tangy, clinging to every twist of pasta once tender ribbons of lacinato kale get folded in. Bright lemon zest and juice lift the whole dish at the end, keeping it fresh instead of heavy despite all that slow-cooked flavor. Toasted pine nuts or walnuts and a scatter of parsley add the finishing crunch and color right before serving. This is a satisfying, plant-forward bowl full of texture and contrast — silky beans, firm pasta, wilted greens — and it's a genuinely great fit for a vegetarian table. Simple pantry staples do a lot of heavy lifting here, proving comfort food doesn't need meat to feel rich and complete.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Combine the rinsed lentils, 3 cups water, and 1/2 tsp salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to a steady simmer and cook, uncovered, until the lentils are tender but still hold their shape, 20–25 minutes. Drain any excess water and set aside.
While the lentils cook, bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente — tender with a slight resistance at the center. Before draining, ladle out 1/2 cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
