You are here

Orecchiette With Lentils & Gost Cheese

Healthycooking's picture
  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

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (15 votes)


Orecchiette With Lentils & Gost Cheese Recipe