Orecchiette with Lentils, Onions, and Spinach

Ingredients

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