Farro Spaghetti with Kale, Lentils & Caramelized Onions


Serves 4 – 6

1 cup beluga lentils, soaked in cold water overnight
2 large onions
2 cloves garlic
1 head kale, rinsed thoroughly
Ancient Organics ghee
½ lb dried farro spaghetti, cooked according to the package
extra virgin olive oil
Maldon sea salt
fresh ground black pepper

Chop the onion in half and cut each section into quarter inch wedges.
Place a heaping tablespoon of ghee in a medium sized heavy bottom pan.
Put the flame on medium and place onions in the pan.
Stir the onions as the ghee warms, add a pinch of sea salt.
Reduce flame to medium-low and stir every few minutes.
The onions will become soft and caramelized over 30 minutes.
Place the soaked lentils in a saucepan with fresh water and 2 cloves of garlic smashed with the back of a knife.
Add salt, and bring to a boil, simmer until tender.
Drain and return to the pot.
Dress with a teaspoon of ghee, a drizzle of olive oil and salt and pepper to taste.
Remove kale from stems, and chop coursely.
Add kale to onions once they have caramelized.
Cover the pan to help kale to wilt.
Once the kale has wilted and become tender, toss the cooked pasta into the pan along with the lentils.
Season with salt and pepper and dress with olive oil.

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The ghee arrived to us here in Alaska today! We were able to enjoy it with our lunch – Delicious! Your shipping was timely, packaging was done with incredible care, everything came in perfect condition and the labels are very nice. Congratulations on such a nice product. We’ll be looking for ways to make the ghee more available to our fellow Alaskans.

— Scott & Stephanie Dickerson
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