Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Add 1/4 cup water; stir to loosen any browned bits from pan. Stir in tomatoes; remove from heat. | 3. 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. | 4. Cook pasta in a pot of salted water until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot. | 5. Add lentil mixture, arugula, cheese, and reserved pasta water; toss. Season with salt and pepper. Serve with more cheese, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	2		halved sliced	120.0	28.02	3.3	0.3
pepper			ground	-	-	-	-
plum tomato	12	ounces	cored diced	302.6	0.0	67.32	1.7
lentil	3/4	cup	picked rinsed	61.215	12.7858	5.1744	0.3176
farfalle pasta	12	ounces		302.6	0.0	67.32	1.7
arugula	1	bunch	stemmed chopped	-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.