Pasta With Lentils and Arugula (Martha Stewart)

• 2 tablespoons olive oil
• 2 large onions, halved and thinly sliced (4 cups)
• coarse salt and ground pepper
• 12 ounces plum tomatoes, cored and diced (about 2 cups)
• 34 cup lentils, picked over and rinsed
• 12 ounces orecchiette pasta or 12 ounces fusilli or 12 ounces farfalle pasta or 12 ounces another short pasta
• 1 bunch arugula, stemmed and coarsely chopped (8 ounces)
• 12 cup finely grated parmesan cheese, plus more for serving (optional)

1. Heat oil in a large skillet over medium-low heat.
2. Add onions and 1/2 teaspoon salt; cover, and cook until onions wilt, about 20 minutes.
3. Uncover; raise heat to medium.
4. Cook, stirring often, until onions are dark brown, 20 to 25 minutes more.
5. Add 1/4 cup water; stir to loosen any browned bits from pan.
6. Stir in tomatoes; remove from heat.
7. Meanwhile, in a medium saucepan, cover lentils with water by 1 inch.
8. Bring to a simmer.
9. Cover; cook until lentils are tender but still holding their shape, 15 to 20 minutes.
10. Drain; stir into onion mixture.
11. Season with salt and pepper.
12. Cook pasta in a pot of salted water until al dente.
13. Reserve 1 cup pasta water; drain pasta, and return to pot.
14. Add lentil mixture, arugula, cheese, and reserved pasta water; toss.
15. Season with salt and pepper.
16. Serve with more cheese, if desired.

olive oil, onions, salt, tomatoes, lentils, pasta, arugula, parmesan cheese

Taken from www.food.com/recipe/pasta-with-lentils-and-arugula-martha-stewart-440149 (may not work)