Fusilli with Lentil and Arugula Sauce Recipe

Name: Fusilli with Lentil and Arugula Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. olive oil; 1 medium onion, chopped; 1 medium carrot, diced; 4 medium cloves garlic, minced; 1 Tbs. chopped fresh thyme or 1 tsp. dried; ⅛ tsp. red pepper flakes; 1/2 cup uncooked brown or green lentils, rinsed and picked over; 1 3/4 cups low-sodium vegetable broth; 14.5-oz. can diced tomatoes; 1/2 tsp. salt; 3 bunches arugula, trimmed and leaves torn into bite-size pieces (4 cups); 1 Tbs. fresh lemon juice; 1/4 tsp. freshly ground pepper; 12 oz. dried fusilli pasta or rotini

Servings: persons

1 Tbs. olive oil
1 medium onion, chopped
1 medium carrot, diced
4 medium cloves garlic, minced
1 Tbs. chopped fresh thyme or 1 tsp. dried
⅛ tsp. red pepper flakes
1/2 cup uncooked brown or green lentils, rinsed and picked over
1 3/4 cups low-sodium vegetable broth
14.5-oz. can diced tomatoes
1/2 tsp. salt
3 bunches arugula, trimmed and leaves torn into bite-size pieces (4 cups)
1 Tbs. fresh lemon juice
1/4 tsp. freshly ground pepper
12 oz. dried fusilli pasta or rotini

1
Bring large pot of lightly salted water to a boil.
2
Meanwhile, in Dutch oven or large deep skillet, heat oil over medium-high heat.
3
Add onion and carrot and cook, stirring often, until softened, 3 to 5 minutes.
4
Add garlic, thyme and pepper flakes and cook, stirring, 30 to 60 seconds.
5
Add lentils and mix well.
6
Add broth and bring to a simmer.
7
Reduce heat to low, cover and simmer until lentils are almost tender, about 25 minutes.
8
Stir in tomatoes and salt.
9
Cover and simmer until lentils are tender and flavors have blended, about 20 minutes.
10
Stir in arugula and simmer, uncovered, until wilted, about 1 minute.
11
Stir in lemon juice and pepper.
12
Shortly before sauce is ready, add fusilli to boiling water; stir to prevent sticking.
13
Cook, stirring often, until just tender, 8 to 10 minutes.
14
Drain well and place in large warm serving bowl.
15
Add lentil mixture and toss.
16
Serve immediately.

804

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Tbs. olive oil, 1 medium onion, chopped, 1 medium carrot, diced, 4 medium cloves garlic, minced, and more.

Yes, Fusilli with Lentil and Arugula Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fusilli with Lentil and Arugula Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions