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In a large sauce pan, warm the cooking oil over medium heat. Once hot, add onions to the pan and saute for 2-3 minutes. Then add mushrooms and saute for 3-4 minutes, until mushrooms have softened and reduced in size.
Next, add lentils, sage, garlic powder, paprika, and pepper to the pan, stirring to combine evenly. Add 1 cup (235 ml) vegetable broth to the pan, and bring to a simmer. Once simmering, adjust heat to medium-low, cover pan with lid and simmer for 15 minutes.
After 15 minutes, and most of the water has been soaked up, stir the flour and nutritional yeast into the mixture until everything is coated. Pour remaining vegetable broth into the pan, plus pasta, water, and salt, and stir.
Cover pan with lid, then bring mixture to a boil over medium-high heat. Once boiling, adjust heat to medium-low and simmer for 10 minutes, or until the pasta is cooked through, stirring every couple of minutes.
Once the pasta is cooked through, check to see if the sauce is creamy, not soupy. If soupy, simmer with the lid off for a couple of minutes, so that some of the liquid can evaporate.
Next, add kale and vinegar to the pan, stirring it into the pasta, for 1-2 minutes, so that the kale is soft and bright green. Take pasta off heat, season with salt if it needs more, and serve!