Orecchiette with Lentils, Onions, and Spinach

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


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

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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