Categories: Food

Garganelli with Kale and Lentils

One-pot meals are the savior of weeknight cooking, and this garganelli pasta is a reliable go-to. Simply place most of the ingredients into a big pan or skillet with boiling water, simmer down until the pasta is tender, then plate in shallow bowls and load up with favorite toppings. I include a list of suggestions down below.

Why I Love It

The reason I come back to this recipe often is because it checks an impressive number of boxes. It’s a one pan meal that includes greens, protein from the lentils, and a robust range of whole healthful ingredients. It’s a total crowd-pleaser, and leftovers are A+ as well.

Video: Garganelli with Kale and Lentils

Garganelli Variations

Variations couldn’t be easier once you get the hang of the cooking technique here. You can easily do a vegan version of this, or use whatever gluten-free pasta you like. Swap in another pasta shape you have on hand in place of the garganelli. A number of you have mentioned variations you’ve enjoyed in the past (see below!), and there are more ideas in the comments.

Michelle says, “This was great. Added Zaatar and topped with toasted almonds, hummus, and a couple of strips of good Parmesan. Also added the juice of one of the lemons, kalmatta and green olives and used GF pasta. Awesome!”
Emily mentioned, “Made tonight as I happened to have all the ingredients in the pantry or in this week’s veg box. Absolutely delicious with fresh basil, a drizzle of tahini, a very soft boiled egg (too uncoordinated for poached) and a squeeze of lemon juice.”
Caroline used a whole grain pasta and says, “Thank you for the recipe, it was so easy and delicious! I used spelt spirals and chickpeas instead of lentils, and tried it with tahini and lots of grated Grana padano. I found that it did need quite a lot of salt to bring out the flavor- so I might try adding olives or capers, or using vegetable stock the next time!”