Ingredients
- 4 garlic (cloves minced)
- 1 onion (chopped)
- 1 carrot (chopped)
- 2 cups tomatoes (chopped)
- 2 cups chicken broth defatted
- 1 pound pasta fussilli
- 4 cups spinach torn (fresh)
- 1/2 cup lentils (rinsed)
- 4 teaspoons parmesan cheese (grated)
- 1 teaspoon olive oil
- 1/4 teaspoon thyme
Saute onions, garlic and carrots in olive oil till softened. Add broth, lentils and herbs and bring to a boil. Simmer, covered, 15 min. Add tomatoes, cover and cook 15-20 min. till lentils are tender. Stir in spinach and cook 5 min. Season with salt and pepper.
Cook pasta, toss with sauce, sprinkle with Parmesan.
