Pasta with Lentils and Goat Cheese

Goat Cheese transforms a pasta lentil mix into a tangy main-course

• Ready In: 45 mins
• 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

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.