• simplyintheflavor

Lemony Garlic Lentil Pasta with Kale and Anchovies

Updated: Mar 27, 2019

This 10-minute dinner is KILLER. And don't panic because there are anchovies in here - just trust me. Anchovies are delicious and if you make this once, you'll crave this easy recipe over and over again. The best part? You can swap in any pasta you have, as well as use any leafy green you have in the fridge. Or skip the greens and just have a giant bowl of delicious pasta!


  • 8oz box of red lentil spaghetti (or any pasta you want to use)

  • 1/4 cup olive oil

  • 5 garlic cloves, thinly sliced

  • 3-5 anchovies, minced

  • Juice of 1/2 lemon

  • 4 large handfuls of kale, or any leafy green

  • Salt + pepper for seasoning

  • Sprinkle of Maldon salt + red pepper flakes + Parmesan cheese for finishers


  • Cook pasta according to package instructions and set aside

  • Heat olive oil in a large pan and add garlic, stirring frequently allowing to brown but not burn - you want it to get crispy and golden

  • Add the anchovies, stirring well allowing them to melt into the olive oil

  • Add the kale and let it wilt

  • Throw in the pasta and toss everything well

  • Squeeze the lemon over the top and toss again

  • Drizzle more olive oil over the top if needed/desired and season with salt and pepper

  • Serve in bowls, adding your toppers if desired

  • Thank me, because this is the easiest and most delicious recipe and will probably end up in your weekly meal rotation


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