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Orecchiette With Lentils & Gost Cheese

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Ingredients
  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
Directions

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

Method: 
Boiled
Ingredient: 
Cheese
Interest: 
Quick

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Average: 4.1 (15 votes)

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

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Orecchiette With Lentils & Gost Cheese Recipe