1 teaspoon olive oil
1 medium onion — chopped
1 medium carrot — chopped
4 cloves garlic — minced
2 cups chicken broth — defatted
1/2 cup lentils — rinsed and drained
pinch rosemary 1/4 teaspoon thyme
2 cups tomatoes — chopped
4 cups fresh spinach — torn
1 pound pasta — fussilli or rotini
4 teaspoons grated Parmesan cheese
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.