Fusilli with Lentils & Kale

http://www.eatingwell.com/recipes/fusilli_with_lentils_kale.html

From EatingWell:  May/June 1992

Lentils give this sauce a meaty feel, making it an interesting alternative to long-simmered old-fashioned sauces. For a vegetarian version, substitute vegetable broth for chicken broth, omit the prosciutto and add about 8 chopped dried tomatoes to the sauce.

6 servings | Active Time: 30 minutes | Total Time: 1 hour

Ingredients

• 1/2 cup green lentils, preferably French LePuy lentils
• 1 1/2 teaspoons extra-virgin olive oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 4 cloves garlic, minced
• 2 ounces prosciutto, trimmed and chopped (1/4 cup)
• 2 cups reduced-sodium chicken broth
• 1 teaspoon chopped fresh rosemary or a pinch dried
• 1 teaspoon fresh thyme, or 1/2 teaspoon dried
• 1 28-ounce can plum tomatoes, drained and chopped
• 4 cups coarsely chopped kale leaves, (1/2 bunch)
• Salt & freshly ground pepper to taste
• 1 pound whole-wheat rotini, or fusilli
• 1/4 cup freshly grated Parmesan cheese

Preparation

1. Place lentils in a medium saucepan and cover with cold water; bring to a boil and cook for 5 minutes. Drain and rinse with cold water.
2. Heat oil in a nonstick skillet over medium heat. Add onions, carrots, garlic and prosciutto, and sauté until the vegetables are softened, 3 to 5 minutes. Add broth, lentils, rosemary and thyme and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Add tomatoes and kale, return to a simmer, cover and cook until the lentils and kale are tender, 15 to 20 minutes longer. Season with salt and pepper.
3. Meanwhile, cook rotini or fusilli in a large pot of boiling salted water until tender firm,10 to 12 minutes. Drain and place in a large, shallow bowl. Add the lentil sauce and toss well. Taste and adjust seasonings and serve immediately with Parmesan.

Nutrition

Per serving : 416 Calories; 4 g Fat; 1 g Sat; 1 g Mono; 12 mg Cholesterol; 78 g Carbohydrates; 20 g Protein; 12 g Fiber; 449 mg Sodium; 413 mg Potassium

4 1/2 Carbohydrate Serving

Exchanges: 3 1/2 starch, 2 vegetable, 1 very lean meat, 1 fat