Pasta with Lentils and Kale

1/2 C. French green lentils
2 C. water
salt and fresh cracked black pepper, to taste
6 Tbsp. olive oil
1 large onion, finely chopped
12 oz. kale
1 # penne rigate
grated fresh Parmigiano-Reggiano, to taste

Simmer lentils in the 2 C. water with salt in a 1 qt. sauce pan, uncovered.  Cook until lentils are tender but not falling apart, about 20 minutes.
While lentils simmer, heat 3 Tbsp. olive oil in a 12" skillet until hot.  Add onions, stir and cook for a minute.  reduce heat, cover and cook for 20 minutes, stirring occasionally.  Uncover, increase heat and cook until golden brown.
While onions are cooking, cut out and discard stems and center ribs from kale.  Cook kale in a large 8 qt. pot of boiling salt water, uncovered until just tender, 5-8 minutes.  Transfer kale with tongs to a colander to drain, pressing lightly.  Keep pot of water at a boil, covered.
Coarsely chop kale and add to the onions along with lentils.  Add some of the liquid from the lentils.  Simmer stirring for a minute.  Correct seasoning with salt and pepper, if needed.
Add pasta to the boiling water you cooked the kale in and cook uncovered until al dente, about 8 minutes.  Drain pasts in colander and add to lentil mixture along with some of the pasta liquid to keep pasta moist.
Toss with remaining olive oil and fresh cracked black pepper.  Serve on warm plates and top with fresh grated cheese.  Enjoy!