Quick Pasta with Lentils

Directions

1. In a large skillet over medium-high heat, warm oil and cook onion for a few minutes until translucent. Stir in ham and garlic and cook for another 1-2 minutes, until garlic sizzles. Add tomatoes and sauté for a few minutes until the juices are released. Add lentils, kale, and red pepper flakes. Cook, stirring occasionally until the kale is tender.
2. Meanwhile, bring a very large pot of salted water to a boil and cook pasta according to package directions. Drain, reserving 1 cup (250 mL) pasta water.
3. Stir pasta water into the skillet with lentils, along with lemon zest and juice, basil, and Feta. Season to taste with salt and pepper.
4. Divide pasta into bowls and spoon the sauce over top. Garnish with basil leaves, crumbled Feta, and a drizzle of olive oil.