Fall is about changing colors, warm flavors and comfort food.
Unfortunately, comfort food comes with kind of a bad rap, because it eventually makes you feel gross – mac ‘n’ cheese and pizza, I’m looking at you. But this lentil pasta dish with sweet potatoes and kale is full of good carbs, nutrients and protein that actually make the comfort food comfortable.
No matter how much of this you eat, you won’t feel gross. Hell, eat the entire thing (about three servings) if you want.
I found that this dish, with its bright colors and hearty flavors, made me feel a lot better after a death in my family, and I hope that it can do the same for some of you.
- 1 package red lentil pasta
- 1 sweet potato
- ½ bunch lacinato kale
- olive oil
- salt (I used a chardonnay smoked salt)
- parmesan cheese (optional)
Preheat the oven to 400º F.
Cut the sweet potatoes into uniform pieces and toss with olive oil and 2 teaspoons of salt. Spread evenly on a baking sheet and bake for 25-30 minutes or until fork tender and a little crispy on the edges.
De-stem and chop the kale into 1-2 inch pieces and roast for 5-7 minutes.
Cook the lentil pasta according to package directions; it’s not as mushy as other gluten free pastas, so it’s okay to cook it a little past al dente.
Drain the pasta and add it to a bowl with some sweet potatoes and kale, and top with cheese if you wish.