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.