Orecchiette with Lentils, Onions, and Spinach

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

Ingredients

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

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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