Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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




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; protein 21.6g; carbohydrates 73.1g; dietary fiber 15.5g; sugars 6.2g; fat 4.8g; saturated fat 1.3g; cholesterol 10.3mg; vitamin a iu 3231.8IU; vitamin c 29.4mg; folate 125.5mcg; calcium 130.1mg; iron 4.8mg; magnesium 99.6mg; potassium 651.5mg; sodium 682.7mg; thiamin 0.9mg.

3 1/2 starch, 2 vegetable, 1 lean meat, 1 fat