Red Lentil Lemon and Rosemary Orecchiette with Tomatoes and Spinach

Yield: 6

Yellow onion, diced – 1
Garlic cloves, minced – 4
Ripe tomatoes, diced, divided use – 4
Dried red lentils, rinsed and picked over – 2/3 cup
Rich vegetable stock – 3 cups
Fresh rosemary, chopped – 1 Tbsp.
Red pepper flakes – 1/4 tsp.
Lemon zest, minced – 2 tsp.
Fresh lemon juice – 1/4 cup
Sea salt – 2 tsp.
Freshly ground black pepper – to taste
Orecchiette – 3/4 lb.
Loosely packed spinach – 2 cups
Parsley, chopped – as needed

Method:

1. Cook onions, garlic and 2 tomatoes over medium high heat, 10 minutes. Add lentils, stock, rosemary and pepper flakes. Cover and simmer 20 minutes or until lentils are soft. Add lemon zest, lemon juice, salt and pepper, remove from heat and keep warm.
2. Boil pasta in salted water until al dente. Drain and toss with sauce, remaining 2 tomatoes and spinach. Garnish with parsley.