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Whole Wheat Fusilli with Lentils, Carrots, and Kale

Whole Wheat Fusilli with Lentils, Carrots, and Kale

This might seem like an odd combination of ingredients, especially in a pasta sauce, but it’s absolutely delicious- definitely a family favorite- and certainly a great way to sneak those vegetables in if you have fussy eaters in your house. It’s kind of like a combination of lentil soup and pasta, with three cheeses on top....

makes 6 servings

1/4 cup olive oil
1 1/2 cups finely diced carrots
1 cup finely chopped yellow onion
3 tablespoons finely chopped garlic 
1 28-ounce can crushed tomatoes
3 cups chicken stock
1 cup green lentils
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces curly leafed kale, cut into 1-inch pieces, stems discarded
1 cup fresh or frozen corn
1 pound whole wheat fusilli
1 cup coarsely grated Gruyere cheese
1 cup finely grated Locatelli Romano cheese
1/2 cup mascarpone cheese

Heat the oil in a large Dutch oven over medium-high heat. Add the carrots, onion, and garlic, reduce the heat to medium, and cook, stirring occasionally, until the vegetables are just tender, about 10 minutes. Add the tomatoes, stock, lentils, salt, and pepper, cover, raise the heat to medium-high, and bring to a simmer. Reduce the heat to very low, and continue to simmer gently, covered, for 30 minutes.

Put a large pot of water on to boil over high heat. Add the kale and the corn to the lentil sauce, raise the heat to medium-low, and cook, uncovered, stirring occasionally for 15 minutes more. Meanwhile, add the pasta to the pot of boiling water and cook until al dente. Drain the pasta and add to the lentil sauce. Divide the pasta among six plates and top with the three cheeses.