Pasta Bowl w/Sauteed Kale & Cabbage Lentil Salad

Have you tried my luscious super cheesy spiced Vegan Mac and cheese yet? I highly recommend you do! Here is that recipe if you’re interested.

To complete our meal along with a bowl of pasta, I made a few simple and tasty sides. Often something as simple as a sauteed vegetables or a well composed salad adds so much to a dinner plate. It not only completes the meal, but it makes the meal balanced, nourishing, and so fulfilling. And today is all about these sides.

Ingredients:
Sauteed Kale:
4 cups kale, stem removed, and leaves chopped
1 tomato, chopped
3 cloves garlic, chopped
1 tsp dried basil
1/2 tsp red chilli flakes (optional)
1/2 tsp coarse salt
2 tsp olive oil
Lentil Cabbage Salad:
8 oz or 1 small can of black lentils, drained and rinsed (use any type of bean or lentils you have)
2 – 3 colorful sweet peppers, sliced
2 cups thinly shredded cabbage
2 tbsp fresh basil, chopped
1/2 tsp coarse salt
1/2 tsp black pepper
2 tbsp lemon juice

Method:
Sauteed Kale:
Heat oil in a non stick pan over medium heat, and cook the sliced garlic in it for a few seconds. Add in the chopped tomato, dried basil, red chilli flakes, and salt. Cook for a few minutes until the tomatoes start to breakdown. Next, add the kale leaves cleaned and de-stemmed. Cook until kale is perfectly tender, about 6-8 minutes. Serve immediately.

Lentil Cabbage salad:
In a large bowl, add chopped fresh basil, lemon juice, salt and pepper. Whisk well. Then toss in shredded cabbage and bell peppers along with lentils. Mix gently and thoroughly and let marinate together for 10-15 minutes before serving.

Serve kale, salad, and pasta for a deliciously comforting lunch or dinner!

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