A 30 minute plant-based dinner made with fire roasted tomatoes, green lentils, garlic and kale.
Cook pasta according to pasta directions.
In large pan, sautee minced garlic in olive oil until lightly browned, about 3 minutes.
Remove tough stems from kale and roughly chop leaves. Then add to pan along with diced tomatoes, green lentils, salt and pepper. Stir and let cook about 10-15 minutes.
Once pasta is fully cooked, drain and rinse. Add to pan with sauce and combine. If desired, top with a sprinkle of organic grated cheese.
Serve immediately and enjoy!