Pasta witth Lentils and Arugula

Time for our meatless meal and it includes lintels and arugula. . Jim’s first comment on entering the kitchen was, “This has a great aroma. This meal came from PBS Everyday Food. It really does serve 6, with Jim taking 2 large helpings.
Ingredients:
2 T EVOO
2 large onions halved and thinly sliced (4 Cups) I used Vidalia and probably did not have 4 cups.
Coarse salt and ground pepper
12 oz. plum tomatoes, cored and diced (about 2 Cups) I had 12 oz of plum tomatoes, but it did not look like 2 cups. If you want it more tomato, use a can of diced tomatoes.
¾ C lentils, picked over and rinsed
12 oz. orecchiette pasta (not available here, used shells)
8 oz of arugula, coarsely chopped
½ C finely grated Parmesan cheese, plus more for serving
Directions:
1. Place 4 quarts of water in a pot to boil.
2. Heat oil in a large skillet with a lid over medium-low heat. Add onions and ½ t 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.
3. Add ¼ C water; stir to loosen any browned bits from pan. Stir in tomatoes; remove from heat.
4. Meanwhile, in a medium saucepan, cover lentils with water by 1”. Bring to a simmer. Cover; cook until lentils are tender but still holding their shape, 15-20 minutes. Drain; stir into onion mixture. Season with salt and pepper. (I only added pepper at this point.)
5. Cook pasta in a pot of salted water until al dente. Reserve 1 C pasta water; drain pasta, and add to onion mixture.
6. Place all in a large bowl with arugula and add the cheese.
Bon appetite! We both enjoyed this meal and that is unusual for a meatless meal for Jim. If you have vegetarian friends, this is a great company or family recipe.