Orecchiette With Lentils, Mint and Feta

Orecchiette With Lentils, Mint and Feta

Time: 17 mins


  • 100 g green beans, topped and cut into thirds
  • 150 g orecchiette (or any small pasta)
  • 1/4 cup olive oil
  • 400 g tinned brown lentils, drained and rinsed
  • 2 tablespoons chopped fresh mint
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 small Spanish onion, sliced top to bottom very thinly
  • 1/3 cup fresh basil leaf, torn
  • 100 g feta, crumbled


  • 1 Bring a large saucepan of salted water to boil, add the beans and cook for 2-3 minutes. Remove beans with slotted spoon and refresh with cold water.
  • 2 Cook the orecheiette till al dente, drain and set aside.
  • 3 To lentils and pasta, onion, balsamic, oil and herbs toss till combined, season with salt and pepper.
  • 4 Top with crumbled feta.

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