Orecchiette with Lentils, Onions, and Spinach

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


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


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