So it’s another Meatless Monday and, if you’re like us, you might be struggling with the familiar question “What’s for dinner”?  Well here is another dish that is not only easy but you just might have everything you need (minus the arugula) in the house already. The chef’s at Everyday food have once again provided an easy meal that anyone, no matter your skill level in the kitchen can make. This is a delicious (and healthy) beginner meal that anyone can tackle. 

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)
• 3/4 cup dry lentils, picked over and rinsed (to clean them up)
• 12 ounces orecchiette pasta**
• 1 bunch (8 ounces) arugula, stemmed and coarsely chopped
• 1/2 cup finely grated Parmesan cheese, plus more for serving (optional)

** If you are not already familiar with Orecchiette pasta, they are small ear-shaped pasta shells. If you don’t have it in the house or cannot find it in the local grocery store you can substitute it with fusilli or farfalle. Also,

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 while  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 – approximately 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.

Tip to cleaning Arugula:
Fill the sink or a bowl with cold water and salt and let it soak for a while. Continue to change out the water after a few minutes until there is not any grit left in the bottom of the bowl or sink. Another method is to wash each leaf individually under running water.

The recipe makes six servings and can be adjusted easily as needed for more or less people plus it is such a well-rounded healthy meal. Serve with a side seasonal salad for added greens.  If you don’t have or like arugula, it can be replaced with two cups of whole fresh Italian parsley leaves but either way the dish will be delicious.  Enjoy!