Updated: Oct 26, 2018
1 box of red lentil pasta
1 jar of tomato pesto (I get mine in the sauce section of whole foods)
2 cups of sliced mushrooms
1 cup of frozen chopped kale
4 tbsp of vegetable stock
Heat a pot of water on the stove. Once the water comes to a boil pour in the red lentil pasta. Cook until the pasta is soft. Stir immediately to break up the pasta. Slice up the mushrooms and set aside. In a medium sized pan pour in the vegetable stock and bring to a simmer. Pour in the kale and mushrooms and cover. Cook until the mushrooms are soft and the kale is hot. The vegetable stock should be completely gone by the time the vegetables are cooked. When all of the liquid is gone turn off the heat and pour in the tomato pesto. Mix the pesto and vegetables.
Drain the pasta and pour it into the vegetable pesto mix. Stir it up until all the pasta is covered in sauce. Serve with a Syrah!