Orecchiette With Lentils & Gost Cheese
|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)|
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