Fusilli With Lentil and Arugula Sauce

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium carrot, diced
• 4 medium garlic cloves, minced
• 1 teaspoon thyme
• 1/8 teaspoon red pepper flakes
• 1/2 cup uncooked brown lentils
• 1 3/4 cups low sodium vegetable broth
• 14 1/2 ounces can diced tomatoes
• 1/2 teaspoon salt
• 3 bunches arugula, trimmed and leaves torn into bite-size pieces (4 cups)
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon fresh ground pepper
• 12 ounces dried fusilli or rotini pasta

Directions

1. 1

   Bring large pot of lightly salted water to a boil.

2. 2

   Meanwhile, in Dutch oven or large deep skillet, heat oil over medium-high heat. Add onion and carrot and cook, stirring often, until softened, 3 to 5 minutes. Add garlic, thyme and pepper flakes and cook, stirring, 30 to 60 seconds.

3. 3

   Add lentils and mix well. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until lentils are almost tender, about 25 minutes.

4. 4

   Stir in tomatoes and salt. Cover and simmer until lentils are tender and flavors have blended, about 20 minutes.

5. 5

   Stir in arugula and simmer, uncovered, until wilted, about 1 minute. Stir in lemon juice and pepper.

6. 6

   Shortly before sauce is ready, add fusilli to boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 8 to 10 minutes. Drain well and place in large warm serving bowl. Add lentil mixture and toss. Serve immediately.