Spaghettini With Spicy Lentil Sauce

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped fresh fennel
• ½ pound carrots, scraped and chopped fine
• ⅔ pound onions, chopped fine
• 2 large cloves garlic, chopped fine
• ¼ pound chunk prosciutto, diced
• ¼ to ½ teaspoon crushed red pepper flakes
• 1 teaspoon Hungarian sweet paprika
• ¼ teaspoon Hungarian hot paprika
• 1 heaping cup red lentils
• 5 cups water
• 1 teaspoon salt (optional)
• 1 pound spaghettini

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    513 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 86 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 24 grams protein; 13 milligrams cholesterol; 560 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Heat oil in nonstick skillet and saute fennel, carrots, onions, garlic, prosciutto and red pepper flakes until vegetables are soft, 10 to 15 minutes.
2. Add paprikas and saute for another 2 minutes to coat vegetables.
3. Add lentils and 5 cups of water; bring to boil, lower heat and simmer until lentils are soft but not mushy, 10 to 12 minutes. Season with salt if desired.
4. Meanwhile, bring water to boil for pasta in covered pot. Cook pasta and drain. Stir into lentil sauce and toss. Serve immediately or sauce will thicken too much.

35 minutes