to the top of the page

Northern Pulse Growers Association

  Home  »  Pulse Growers Home »  Food & Health »  


Lentils, Orecchiette, and Feta Cheese

Printer Friendly

2 c. low-sodium chicken broth                             
2 T. olive oil
1 c. dry lentils, rinsed                                          
1 tsp. honey
1 T. chopped fresh or dried thyme                                      
1 clove garlic, minced
2 quarts water                                                      
Salt and fresh ground pepper to taste
8 oz. uncooked orecchiette pasta
½ c. crumbled feta cheese
1/3 c. white wine vinegar
thyme or parsley sprigs, for garnish
3 T. chopped fresh parsley

Bring broth to a boil in a medium saucepan.  Add lentils and chopped thyme.  Reduce heat, cover and simmer until lentils are tender to the bite, about 20 to 30 minutes.  Drain. Meanwhile, bring water to a boil.  Stir in pasta and cook just until tender to the bite, 8 to 10 minutes.  Drain. Transfer pasta and lentils to a large serving bowl and keep warm.  In a small bowl, mix together vinegar, parsley, oil, honey, and garlic until well blended.   Add this mixture to pasta and lentils and mix thoroughly but gently.  Season with salt and pepper to taste.  Sprinkle with cheese and garnish with thyme sprigs.  Serve warm.

Nutrition Facts
Serving Size 
Servings Per Container 4
Amount Per Serving
Calories  Calories From Fat 
% Daily Value *
Total Fat 
Saturated Fat 
Trans Fat   
Total Carbohydrate 
Dietary Fiber 
Vitamin A   % Vitamin C   %
Calcium  % Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
Total Fat Less than 65g 80g
   Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4