Ingredients Jump to Instructions ↓

  1. 0 1/2 cup(s) green lentils , preferably French LePuy lentils 1 1/2 teaspoon(s) extra-virgin olive oil 1 medium onion , chopped 1 medium carrot , chopped 4 clove(s) garlic , minced 2 ounce(s) (1/4 cup) prosciutto , trimmed and chopped 2 cup(s) reduced-sodium chicken broth 1 teaspoon(s) chopped fresh rosemary or a pinch dried 1 teaspoon(s) fresh thyme or 1/2 teaspoon dried 1 can(s) (28-ounce) plum tomatoes , drained and chopped 4 cup(s) (1/2 bunch) coarsely chopped kale leaves Salt and freshly ground pepper to taste 1 pound(s) whole-wheat rotini or fusilli 1/4 cup(s) freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  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. 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. 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.


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