Adapted by Chick in the Kitchen for Everyday Food  


  • ¾ c. lentils, picked over and rinsed
  • 1 lb. pasta (bow ties, campanelle, or cavatappi work well)
  • 1 Tbsp. olive oil
  • 2 sweet yellow onions, quartered and thinly sliced
  • 1 15-oz. can crushed tomatoes, drained with liquid reserved
  • ¾ c. lentils, picked over and rinsed
  • 12-16 c. arugula (2-3 large bunches), washed & spun dry
  • salt and pepper to taste
  • grated Parmesan (optional)


In a small saucepan, prepare lentils according to the package directions. Drain any excess liquid and set aside. In a large pot, prepare pasta according to the package directions. Drain and set aside. Heat olive oil in a large saute pan and add onions, cooking for about 15 minutes over a medium-low heat until they are soft and golden brown.

While the onions are cooking, remove any tough stems or roots from the arugula, and roughly chop it. Stir tomatoes, cooked lentils, and arugula into the onions, and make sure the ingredients are well-combined. Add the reserved tomato liquid if you would like more of a sauce. Season with salt and pepper.

Either combine vegetables with the pasta and serve as a single dish, or serve the vegetables as a topping for the pasta. Top with grated Parmesan cheese. This dish also works nicely as a cold or room temperature pasta salad. Enjoy!