Lentils, Orecchiette, and Feta Cheese
Ingredients
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
Directions
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
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| Amount Per Serving |
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Calories
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Calories From Fat
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% Daily Value *
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Total Fat
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Cholesterol
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Sodium
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Total Carbohydrate
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Protein
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Vitamin A
%
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• |
Vitamin C
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Calcium
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Iron
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| * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,2500 |
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| 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 |
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300g |
375g |
| Dietary Fiber |
|
25g |
30g |
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| Calories per gram: |
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Fat 9 •
Carbohydrate 4 •
Protein 4
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