Pasta with Lentils and Goat Cheese
photo by Feed_Me
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 cups vegetable broth
- 6 ounces lentils, rinsed and drained
- 1 tablespoon thyme, chopped
- 8 ounces orecchiette or 8 ounces 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 1/2 cup crumbled feta cheese
- salt and pepper
directions
- Bring broth to boil over high heat.
- 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.
- Combine vinegar, parsley, oil, honey and garlic in small bowl.
- Beat until blended.
- Add to pasta and mix gently.
- Sprinkle with cheese.
- Salt and Pepper to taste.
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Reviews
-
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.
RECIPE SUBMITTED BY
Mary Hallen
United States
Single Mom changing lifestyles and jobs AND raising two children. Wants to get back into making better food choices for her family and wants to collect one-pot receipes that save time in the kitchen and are healthy to boot.