Orecchiette With Lentils, Mint and Feta

Orecchiette With Lentils, Mint and Feta

Time: 17 mins

Ingredients

• 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

Directions

• 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.