saute?onions, garlic and carrots in olive oil till softened. Add broth, lentils and herbs and bring to a boil. Simmer, covered, 15 minutes Add tomatoes, cover and cook 15-20 minutes till lentils are tender. Stir in spinach and cook 5 minutes Season with salt and pepper. Cook pasta, toss with sauce, sprinkle with Parmesan. Per serving: 392 Calories (kcal); 3g Total Fat; (7% calories from fat); 18g Protein; 73g Carbohydrate; 1mg Cholesterol; 308mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Eating Well Magazine Converted by MM_Buster v2.0n.
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