Orecchiette with Lentils, Onions, and Spinach

Orecchiette with Lentils, Onions, and Spinach
Photo by Romulo Yanes

Ingredients

  • 1 ½ ounces finely grated Parmigiano-Reggiano
  • 3 large onions
  • 1 cup French green lentils
  • 1/3 cup olive oil
  • 2 garlic cloves
  • 2 5-ounce bags baby spinach
  • 1 pound orecchiette, fusilli, or penne
  • + 3 more ingredients
    • 1 Turkish bay leaf
    • 1/8 teaspoon black pepper
    • ¼ teaspoon salt

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then stir in onions, garlic, salt, pepper, and bay leaf. Reduce heat to moderately low and cook, covered, stirring occasionally, until onions are very tender and golden, 20 to 25 minutes. Discard bay leaf. While oni...

View full recipe at Epicurious

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