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. Source: EatingWell Magazine, May/June 1992

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

396 calories; 4.8 g total fat; 1.3 g saturated fat; 10 mg cholesterol; 683 mg sodium. 652 mg potassium; 73.1 g carbohydrates; 15.5 g fiber; 6 g sugar; 21.6 g protein; 3232 IU vitamin a iu; 29 mg vitamin c; 125 mcg folate; 130 mg calcium; 5 mg iron; 100 mg magnesium; 1 mg thiamin;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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! Read More
Rating: 5 stars
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! Read More