for the lentil-beer sauce:

1 medium sized onion / 120 g / 1 cup finely chopped

2 garlic cloves, finely chopped

3 teaspoons fresh rosemary, finely chopped

a pinch of red pepper flakes

215 g / 1 cup puy lentils

1 bottle / 330 ml beer

250 ml / 1 cup vegetable stock

3 tablespoons tomato paste

2 teaspoons olive oil

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2 cups / 200 g whole wheat penne

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for the garlicky kale:

135 g / aprox. 2 1/3 packed cups kale, large centre ribs and stems removed and coarsely chopped

3 garlic cloves, chopped

2 teaspoons olive oil

salt and black pepper to taste

suggested garnishes:

fried capers

brewer’s yeast