Vegan Lentil, Kale, and Red Onion Pasta

Recipe View 2 mins In a saucepan, combine vegetable broth, lentils, 1/2 teaspoon of salt, and bay leaf. Bring to a boil over high heat. (2 minutes)

Recipe View 20 mins Reduce heat to medium-low, cover, and simmer until lentils are tender, about 20 minutes. Add additional broth if needed to maintain moisture. Discard bay leaf. (20 minutes)

Recipe View 1 mins While lentils simmer, heat olive oil in a skillet over medium-high heat. Stir in chopped red onion, thyme, oregano, remaining 1/2 teaspoon salt, and pepper. Cook, stirring constantly, for 1 minute. (1 minute)

Recipe View 10 mins Add vegan sausage slices to the skillet. Reduce heat to medium-low, and cook until the onion softens and the sausage is lightly browned, about 10 minutes. (10 minutes)

Recipe View 8 mins Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add kale and rotini pasta. Cook until the rotini is al dente, about 8 minutes. Reserve about 1 cup of the pasta water before draining. (8 minutes)

Recipe View Drain the pasta and kale, then return to the pot. Stir in the cooked lentils and onion-sausage mixture. Use the reserved pasta water to adjust the consistency to your liking, adding a little at a time until desired moistness is achieved.

Recipe View Serve immediately, sprinkled generously with nutritional yeast.