Chef Knife - Essential for chopping vegetables like kale and other optional garnishes or components of the recipe.
Cutting Board - Needed to safely chop ingreds such as kale, onions, and garlic.
Pot with Lid - Ideal for cooking lentils; a 4-quart pot could be sufficient for this recipe's portion size.
Cooking Utensil (Spoon/Spatula) - Useful for stirring the ingredients and ensuring even cooking of the lentils.
Colander - Important for draining cooked lentils before adding them to the pasta dish.
Pasta Cooker or Pot - For boiling pasta, a 8-10 quart pot could be appropriate depending on the amount of pasta used.
Food Processor (optional) - Can help in making sauces smoother if the recipe suggests creating one from scratch.
Measuring Cups and Spoons - Essential for measuring ingredients accurately, including lentils, pasta, etc.
Mixing Bowls - Needed for mixing ingredients like sauce components or combining final dish elements.
Stainless Steel Tablespoon - Useful for serving the prepared pasta with lentils and kale onto plates.
1/2 cup French (small) green lentils
2 cups water
3/4 teaspoon salt
6 tablespoons extra-virgin olive oil
1 large onion, finely chopped (2 cups)
1/4 teaspoon black pepper
3/4 pound kale (preferably Tuscan; sometimes labeled "lacinato")
3/4 pound dried short pasta
Accompaniments: toasted bread-crumb topping and/or grated Parmigiano-Reggiano
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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