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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (234g) Recipe makes 4 servings The following items or measurements are not included below: 1/3 cup white wine vinegar 1/2 cup goat cheese |
||
| Calories 469 | ||
| Calories from Fat 81 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.0g | 13% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 5.4g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 412mg | 17% | |
| Potassium 616mg | 17% | |
| Total Carbohydrate 76.6g | 25% | |
| Dietary Fiber 15.2g | 60% | |
| Sugars 4.9g | ||
| Protein 20.0g | 40% | |
Ingredients
- 2 cups vegetable broth
- 6 ounces lentils, rinsed and drained
- 1 tablespoon thyme, chopped
- 8 ounces orecchiette or medium pasta shells
- 1/3 cup white wine vinegar
- 3 tablespoons parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon honey (or to taste)
- 1 clove garlic, minced or pressed
- 1/2 cup crumbled goat cheese or crumbled feta cheese
- salt and pepper
Directions
1
Bring broth to boil over high heat.2
Add lentils and thyme, reduce heat, cover and simmer until lentils are tender (20-30 minutes) Cook pasta according to package directions Drain pasta and lentils, transfer to serving bowl, keep warm.3
Combine vinegar, parsley, oil, honey and garlic in small bowl.4
Beat until blended.5
Add to pasta and mix gently.6
Sprinkle with cheese.7
Salt and Pepper to taste.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Main Ingredient > Beans > Lentils
- Cuisine > European > Southern (Mediterranean)
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
Featured Reviews for This Recipe
From: pattikay in L.A.
On May 19, 2007
Tangy and tasty - I love lentils and pasta together. Loved the goat cheese and I'm sure feta would be great too. Thanks for sharing!
From: Feed_Me
On Jan 25, 2007
very simple and tasy - i grilled some of the cheese and added it on top of the lentils and pasta layered on fresh vine tomatoes with salad leaves. Very nice
From: Lori (Chef #400330)
On Dec 5, 2006
It was a bit TOO tangy- hot vinegar just doesn't do it for me. I'll try it again leaving out the vinegar, 'cause everything else was great. It even worked well on my whole wheat pasta!
From: AJO
On Mar 21, 2006
Yum, yum, yumm! Unusual- yes, but tangy, tasty, easy and healthy. Made a couple of changes, but I do not think that it changed the integrity of the recipe at all. Made it with quinoa pasta and added some cooked kale- just so this would be a complete one-dish meal. The goat cheese melted into it nicely making a creamy sauce. The vinegar sauce was simply fantastic. Made a double amount of the sauce due to the extra kale. Used leftover as a salad dressing and it was lovely. And loved the added taste of the thyme in the lentis. We will make this again for sure! Thank you.
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