Orecchiette With Lentils, Mint and Feta |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 4 |
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I adore this salad....I hope you enjoy it too. 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.
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