Food & Cooking Recipes Ingredients Pasta and Grains Pasta with Lentils and Arugula 3.6 (29) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 45 mins Servings: 6 Plum tomatoes and arugula add color to this hearty pasta dish with onions and lentils. Ingredients 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) ¾ cup lentils, picked over and rinsed 12 ounces orecchiette pasta 1 bunch (8 ounces) arugula, stemmed and coarsely chopped ½ cup finely grated Parmesan cheese, plus more for serving (optional) Directions Heat oil in a large skillet over medium-low heat. Add onions and 1/2 teaspoon salt; cover, and cook until onions wilt, about 20 minutes. Uncover; raise heat to medium. Cook, stirring often, until onions are dark brown, 20 to 25 minutes more. Add 1/4 cup water; stir to loosen any browned bits from pan. Stir in tomatoes; remove from heat. Meanwhile, in a medium saucepan, cover lentils with water by 1 inch. Bring to a simmer. Cover; cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain; stir into onion mixture. Season with salt and pepper. Cook pasta in a pot of salted water until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot. Add lentil mixture, arugula, cheese, and reserved pasta water; toss. Season with salt and pepper. Serve with more cheese, if desired. Cook's Notes Orecchiette are small ear-shaped pasta shells; fusilli or farfalle can be used instead. You can also replace the arugula with two cups whole fresh Italian parsley leaves. Print