Pasta: Orecchietti with Lentils (Serves 6 as main course)

1/.2 cup evoo
3 large onions, (2 lbs) thinly sliced
2 garlic cloves, chopped
1/4 t salt, 1/8 t pepper
1 Turkish or 1/2 Calif. bay leaf
1 cup French green lentils
1 pound orecchiette (or fusili or penna)
10 oz. baby spinach
1 1/2 oz grated parmesan (3/4 cup)

Heat oil in 12" heavy skillet over mod heat till hot, not smoking.  Stir in onions thru bay leaf.  Reduce to mod and cook covered, stirring occasionally, till onions very tender and golden 20-25 mins.  Discard bay leaf.  Meanwhile cover lentils by 1" of water in 1 1/2 - 2 qt. pan, boil over mod heat, covered, till tender and most liquid is absorbed 15-20 mins.  Season with s & p and let stand, covered, till ready to use.  Cook pasta al dente.  Reserve 1 cup water, drain pasta, and return to pot.  Add onions, spinach and reserved water (a bit at a time) to wilt spinach.  Add cheese,  lentils; s & p, and toss.