Fusilli with Lentil Sauce

This lentil sauce turns a pound of fusilli into a filling, protein-packed meal without any meat. Lentils simmer in chicken broth with sauteed onion, carrot, and garlic until tender, then chopped tomatoes go in to break down into a chunky, rustic sauce. Fresh spinach wilts in during the last 5 minutes, adding color and a mild iron-rich earthiness.

Rosemary and thyme keep the Italian flavor profile grounded. They work quietly in the background, giving the sauce an herby warmth that doesn’t compete with the earthy lentils.

The spirals of fusilli are the right shape for this sauce. The lentils and bits of tomato catch in the grooves, so every forkful comes loaded.

Kitchen Tips

• Use brown or green lentils. They hold their shape after cooking. Red lentils dissolve into mush and turn the sauce into a puree.
• Add the tomatoes after the lentils have simmered for 15 minutes, not at the start. The acid in tomatoes slows lentil cooking and can leave them gritty.
• Save a cup of pasta water before draining. A splash loosens the sauce if it’s too thick after tossing with the fusilli.

Variations

• Use vegetable broth instead of chicken broth for a fully vegetarian version.
• Stir in a tablespoon of balsamic vinegar right before serving for a sweet, tangy note.
• Add a pinch of red pepper flakes with the herbs for gentle heat.