Spaghettini With Spicy Lentil Sauce

• 2 tablespoons olive oil
• 1 cup chopped fresh fennel
• 1/2 pound carrots, scraped and chopped fine
• 23 pound onions, chopped fine
• 2 large cloves garlic, chopped fine
• 1/4 pound chunk prosciutto, diced
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon Hungarian sweet paprika
• 1/4 teaspoon Hungarian hot paprika
• 1 heaping cup red lentils
• 5 cups water
• 1 teaspoon salt (optional)
• 1 pound spaghettini

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.
4. Season with salt if desired.
5. Meanwhile, bring water to boil for pasta in covered pot.
6. Cook pasta and drain.
7. Stir into lentil sauce and toss.
8. Serve immediately or sauce will thicken too much.

olive oil, fresh fennel, carrots, onions, garlic, red pepper, sweet paprika, paprika, red lentils, water, salt, spaghettini

Taken from cooking.nytimes.com/recipes/4059 (may not work)