Orecchiette with Lentils, Onions, and Spinach

Ingredients

  • 1/3 cup olive oil
  • 2 pounds onions, thinly sliced (about 7 cups)
  • 2 garlic cloves, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 bay leaf
  • 1 cup French green lentils
  • 1 pound orecchiette, usilli, or penne
  • 10 ounces baby spinach
  • 1 1/2 cups Parmesan, grated

Description

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