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Orecchiette With Lentils & Gost Cheese

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  Vegetable broth 470 Milliliter (2 Cups)
  Lentils 6 Ounce, drained, rinsed (170 Grams / 1 Cup)
  Chopped fresh thyme/1 teaspoon dried thyme 1 Tablespoon
  Dried orecchiette/Other medium-size pasta shape 8 Ounce, dried (About 2 1/3 Cups / 230 Grams)
  White wine vinegar 80 Milliliter (1/3 Cup)
  Chopped parsley 5 Tablespoon
  Olive oil 30 Milliliter (2 Tablespoons)
  Honey 1 Teaspoon (Or To Taste)
  Garlic 1 Clove (5 gm), minced or pressed
  Crumbled goat cheese/Crumbled feta cheese 65 Gram (1/2 Cup)
  Thyme sprigs 2
  Salt To Taste
  Pepper To Taste

1. Bring broth to a boil in a 1 1/2- to 2-quart (1.4- to 1.9-liter) pan over high heat. Add lentils and chopped thyme; reduce heat, cover, and simmer until lentils are tender to bite (20 to 30 minutes).
2. Meanwhile, bring 8 cups (1.9 liters) water to a boil in a 4- to 5-quart (3.8- to 5-liter) pan over medium-high heat. Stir in pasta and cook just until tender to bite (8 to 10 minutes); or cook according to package directions. Drain pasta and, if necessary, lentils well. Transfer pasta and lentils to a large serving bowl; keep warm.
3. Combine vinegar, parsley, oil, honey, and garlic in a small bowl. Beat until blended. Add to pasta mixture and mix thoroughly but gently. Sprinkle with cheese. Garnish with thyme sprigs. Offer salt and pepper to add to taste

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2006 Calories from Fat 480

% Daily Value*

Total Fat 54 g83.3%

Saturated Fat 18 g90.1%

Trans Fat 0 g

Cholesterol 51.4 mg17.1%

Sodium 1677.3 mg69.9%

Total Carbohydrates 283 g94.3%

Dietary Fiber 67.9 g271.7%

Sugars 9.9 g

Protein 90 g179.2%

Vitamin A 164.8% Vitamin C 232.8%

Calcium 48.4% Iron 147.1%

*Based on a 2000 Calorie diet

Orecchiette With Lentils & Gost Cheese Recipe