Adapted from The Complete Mediterranean Cookbook — Serves 4

​

INGREDIENTS

2 Tbsp. olive oil

4 ounces pancetta or bacon, diced

1 onion, chopped fine

3 small or 2 medium carrots, peeled and cut into small pieces

2 garlic cloves, minced or crushed

3/4 cup green or brown lentils

2- 3 cups cups chicken broth

1 1/2 cups water

1/4 cup dry white wine

4 stalks kale, remove stalk and cut into small pieces- add more if desired

1/2 pound whole- wheat spaghetti or rotini

Salt and pepper

1/4 cup chopped fresh parsley

Grated Parmesan cheese

​

METHOD 

• Heat 2 Tbsp. olive oil in large soup pot or Dutch oven.  When hot and shimmering add pancetta and cook, about 3-5 minutes, stir occasionally until it begins to brown.  Add onion and carrots and cook 5-7 minutes until softened.  Stir in garlic cook for 30 seconds.

• Get prepared to cook the pasta and fill a large pot with water and 1 tsp. salt and bring to boil. Start cooking the pasta ten minutes before lentil mixture is cooked.

• Rinse and sort lentils according to package directions.  Add lentils, broth and water to the cooked vegetables and pancetta mixture and bring to a simmer.  Cover and continue to simmer on low heat for 30-40 minutes or until lentils are cooked and tender. 

• Cook pasta according to package directions, until al dente.  When cooked, reserve 3/4 cup cooking water and drain.

• Add wine to the lentil mixture and simmer, uncovered for 2 minutes.  Gradually add the kale a handful at a time until it is cooked, about 5 minutes.

• Add pasta, reserved cooking liquid, parsley, and toss to combine.  Season with salt and pepper.

• Serve in a large bowl and top with Parmesan cheese.