Orecchiette With Lentils, Mint and Feta

Stardustannie's Note:

I adore this salad....I hope you enjoy it too.

• Total Time: 17 mins
• Prep Time: 5 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 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.

Reviews

[Obag]

A great vegetarian dish. I liked the flavoring from the mint, vinegar and onion. I made the recipe with orzo (couldn't find orecchiette) and cooked the lentils from scratch (although this increased the prep time). I used the online tool to cut the serving size and found that I needed to increase the vinegar for my tastes. I made this for the Aussie/NZ Sept 09 recipe swap.

[ballarat]

I love this salad too! My family beg for me to make this. Don't change a thing - it's a perfect balance of flavours