Orecchiette with Lentils, Onions, and Spinach

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

Ingredients

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

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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