Whole wheat fusilli with lentil ragù and kale

In short: Red lentil ragù ready in a quarter of an hour, over whole wheat fusilli, with kale sautéed with garlic and chili. The toasted breadcrumbs are added at the end.

Serves: 4. 30 minutes.

Lenticchie svizzere, Cavolo riccio, Porro, Aglio

Ingredients

• 280 g whole wheat fusilli
• 200 g hulled red lentils
• 150 g leek (1 piece)
• 400 g tomato passata
• 400 g vegetable stock without celery (Milo's recipe: carrot, onion, leek, bay leaf), lightly salted
• 250 g kale (without the tough stems)
• 5 g garlic (1 clove)
• 0.5 g chili flakes
• 40 g stale whole wheat bread
• 30 g olive oil
• 4 g salt

Premium recipe: the step-by-step method is for subscribers.

In season now · Seasonal recipes

Updated on 26 October 2026