Spinach Fettuccine With Lentil Sauce

• 16 ounces whole onion, or 14 ounces chopped ready-cut (3 1/3 cups)
• 1 teaspoon olive oil
• 1 clove garlic
• 1 cup red lentils
• 1 15-ounce can no-salt-added crushed tomatoes
• 1/2 teaspoon cinnamon
• 12 ounces fresh spinach fettuccine or linguine
• 1/4 cup fresh coriander
• 1 ounce Parmigiano Reggiano, 1/3 cup
• 1/4 teaspoon salt, optional
• Freshly ground black pepper

1. Chop whole onion.
2. Heat oil in nonstick skillet over high heat.
3. Reduce heat to medium high, and saute onion until it begins to brown.
4. Meanwhile, mince garlic and add to onion.
5. Bring water for pasta to boil in a covered pot.
6. When onion begins to brown, stir in lentils, tomatoes, cinnamon and 5 cups of water.
7. Bring to boil.
8. Reduce heat, cover and cook at a low simmer until lentils are soft but still hold their shape, about 15 to 20 minutes.
9. When water for pasta boils, add pasta, and cook according to package directions.
10. Wash, dry and chop coriander.
11. Coarsely grate Parmesan.
12. Season lentil sauce with salt, if desired, and with pepper.
13. When pasta is cooked, drain and top with lentil sauce.
14. Sprinkle with coriander and cheese before serving.

onion, olive oil, clove garlic, red lentils, salt, cinnamon, fresh spinach fettuccine, fresh coriander, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/9144 (may not work)