Pasta With Lentils and Arugula (Martha Stewart)

1. 1

   Heat oil in a large skillet over medium-low heat.

2. 2

   Add onions and 1/2 teaspoon salt; cover, and cook until onions wilt, about 20 minutes.

3. 3

   Uncover; raise heat to medium.

4. 4

   Cook, stirring often, until onions are dark brown, 20 to 25 minutes more.

5. 5

   Add 1/4 cup water; stir to loosen any browned bits from pan.

6. 6

   Stir in tomatoes; remove from heat.

7. 7

   Meanwhile, in a medium saucepan, cover lentils with water by 1 inch.

8. 8

   Bring to a simmer.

9. 9

   Cover; cook until lentils are tender but still holding their shape, 15 to 20 minutes.

10. 10

    Drain; stir into onion mixture.

11. 11

    Season with salt and pepper.

12. 12

    Cook pasta in a pot of salted water until al dente.

13. 13

    Reserve 1 cup pasta water; drain pasta, and return to pot.

14. 14

    Add lentil mixture, arugula, cheese, and reserved pasta water; toss.

15. 15

    Season with salt and pepper.

16. 16

    Serve with more cheese, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.