A spicy, rich and vibrant soup for winter with handmade pasta. This makes two large bowls or four small ones. Use a pastry/pasta cutter to add nuance to your farfalle.

For the soup
1 cup water
1/2 cup black beluga lentils
1 sprig dried kombu (about 1″)
4 cups vegetable stock
1T Italian herbs
2T fresh garlic, minced
2 scallions, minced
2 cups shredded green cabbage (I use coleslaw mix)
1 cup passata (tomato puree)
2T olive oil
1/2t red Thai chili paste (or to taste)
1/4 cup nutritional yeast
2 cups packed baby mixed greens
Coarse sea salt and black pepper to taste

For the farfalle
3/4 cup semolina flour
1/4 cup cold water
1/2T olive oil
A pinch coarse sea salt

First, make the pasta dough.
Combine the wet ingredients, mix with the dry, knead for 5 minutes.
Cover and let rest for 30 minutes.
At the 20 minute mark, start the lentils.
In a saucepan with a lid, bring the water to a light boil.
Add the lentils and kombu.
Reduce heat to low, cover, and simmer for 30 minutes.
Make the farfalle.
Roll out the dough on a floured board to 1/8″ thickness, making the dough as close to a rectangle as you can.
Cut the dough in 1 1/2″ long, 3/4″ wide rectangles.
Pinch each piece of dough firmly in 2-3 folds in the middle.
Repeat until all the dough has been pinched.
When the lentils are soft, drain, rinse and set aside (reserving the kombu).
In a large pan with a lid, bring the stock to a light boil.
Add the lentils, the cabbage, herbs chili, scallion, garlic and oil.
Reduce heat to low, cover and simmer for 20 minutes.
Uncover, remove the kombu, and bring the soup to a boil.
Add 3-4 farfalle at a time and gently stir until all are added.
Simmer until all the farfalle float and are done (about 3-5 minutes).
Add the passata, stir to combine and simmer another 2 minutes.
Remove from heat, add the baby greens, stir to combine.
Set aside for 2-3 minutes — until the greens are lightly wilted.
Season to taste, ladle out the soup and sprinkle with nutritional yeast.