Fusilli with Lentils & Kale

Fusilli with Lentils & Kale

2 Reviews
From: EatingWell Magazine, 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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ½ cup green lentils, preferably French LePuy lentils
  • 1½ teaspoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 4 cloves garlic, minced
  • 2 ounces prosciutto, trimmed and chopped ( ¼ cup)
  • 2 cups reduced-sodium chicken broth
  • 1 teaspoon chopped fresh rosemary or a pinch dried
  • 1 teaspoon fresh thyme, or ½ teaspoon dried
  • 1 28-ounce can plum tomatoes, drained and chopped
  • 4 cups coarsely chopped kale leaves, ( ½ bunch)
  • Salt & freshly ground pepper to taste
  • 1 pound whole-wheat rotini, or fusilli
  • ¼ cup freshly grated Parmesan cheese


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  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 saute 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 information

  • Per serving: 396 calories; 5 g fat(1 g sat); 16 g fiber; 73 g carbohydrates; 22 g protein; 125 mcg folate; 10 mg cholesterol; 6 g sugars; 0 g added sugars; 3,232 IU vitamin A; 29 mg vitamin C; 130 mg calcium; 5 mg iron; 683 mg sodium; 652 mg potassium
  • Nutrition Bonus: Vitamin A (65% daily value), Vitamin C (48% dv), Folate (31% dv), Iron (28% dv)
  • Carbohydrate Servings: 5
  • Exchanges: 3½ starch, 2 vegetable, 1 lean meat, 1 fat

Reviews 2

July 23, 2012
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By: Jelena
Suprisingly delicious I did not expect this to taste that good but gave it a try anyway b/c of the health benefits. It came out sooo tasty! Definitely a keeper. I used bacon for meat. Pros: Healthy and high in protein!
May 15, 2011
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By: cjblake
yum I made the veggie version as was suggested and it was excellent. For some reason I didn't expect it to be so good so it was a pleasant surprise!
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