Best Orecchiette With Lentils Mint And Feta Recipes

Orecchiette With Lentils, Mint and Feta image

Provided by Stardustannie

Categories Cheese

Time 17m

Yield 4 serving(s)

Number Of Ingredients 9

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 of 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

Steps:

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.
Cook the orecheiette till al dente, drain and set aside.
To lentils and pasta, onion, balsamic, oil and herbs toss till combined, season with salt and pepper.
Top with crumbled feta.

Nutrition Facts : Calories 691.9, Fat 20.5, SaturatedFat 5.9, Cholesterol 22.2, Sodium 290.1, Carbohydrate 92.3, Fiber 33.1, Sugar 4.5, Protein 35

Orecchiette with Lentils, Onions, and Spinach image

Yield Makes 6 main-course servings

Number Of Ingredients 10

1/3 cup olive oil
3 large onions (2 pounds total), thinly sliced (7 cups)
2 garlic cloves, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 Turkish or 1/2 California bay leaf
1 cup French green lentils
1 pound orecchiette, fusilli, or penne
2 (5-ounce) bags baby spinach
1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup plus 2 tablespoons)

Steps:

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then stir in onions, garlic, salt, pepper, and bay leaf. Reduce heat to moderately low and cook, covered, stirring occasionally, until onions are very tender and golden, 20 to 25 minutes. Discard bay leaf.
While onions cook, cover lentils with water by 1 inch in a 1 1/2- to 2-quart saucepan and boil over moderate heat, covered, until lentils are just tender and most of water is absorbed, 15 to 20 minutes. Season with salt and pepper and let stand, covered, until ready to use.
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander and return pasta to pot.
Add onions, lentils, and spinach to pasta, then toss with just enough reserved cooking water to wilt spinach and moisten pasta. Add cheese and salt and pepper to taste, tossing to combine.