Spaghetti Primavera with Green Lentils and Sautéed Kale

1.Rinse the green lentils under cold water and place them in a pot with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain and set aside.

2.While the lentils are cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

3.In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.

4.Add the minced garlic and sauté for another minute until fragrant.

5.Stir in the sliced courgette, diced red and yellow bell peppers, and cherry tomatoes. Cook for about 5-7 minutes until the vegetables are tender but still vibrant.

6.Add the chopped kale to the skillet and cook for an additional 3-4 minutes until wilted.

7.Season the vegetable mixture with dried oregano, dried basil, salt, and pepper. Stir in the cooked green lentils and mix well.

8.Add the cooked spaghetti to the skillet, tossing everything together. If the mixture seems dry, add a splash of reserved pasta water to loosen it up.

9.Finish with a squeeze of lemon juice and toss again to combine. Adjust seasoning if necessary.

10.Serve hot, garnished with fresh parsley.