Orecchiette With Lentils & Gost Cheese Recipe
Ingredients
| Vegetable broth | 2 Cup (16 tbs) | |
| Lentils | 6 Ounce, drained, rinsed | |
| 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme | ||
| Orecchiette | 8 Ounce, dried | |
| White wine vinegar | 1/3 Cup (16 tbs) | |
| Parsley | 5 Tablespoon, chopped | |
| Olive oil | 2 Tablespoon | |
| Honey | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), pressed | |
| Crumbled goat cheese | 1/2 Cup (16 tbs) | |
| Thyme sprigs | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Bring broth to a boil in a 1 1/2- to 2-quart (1.4- to 1.9-liter) pan over high heat. Add lentils and chopped thyme; reduce heat, cover, and simmer until lentils are tender to bite (20 to 30 minutes).
2. Meanwhile, bring 8 cups (1.9 liters) water to a boil in a 4- to 5-quart (3.8- to 5-liter) pan over medium-high heat. Stir in pasta and cook just until tender to bite (8 to 10 minutes); or cook according to package directions. Drain pasta and, if necessary, lentils well. Transfer pasta and lentils to a large serving bowl; keep warm.
3. Combine vinegar, parsley, oil, honey, and garlic in a small bowl. Beat until blended. Add to pasta mixture and mix thoroughly but gently. Sprinkle with cheese. Garnish with thyme sprigs. Offer salt and pepper to add to taste
2. Meanwhile, bring 8 cups (1.9 liters) water to a boil in a 4- to 5-quart (3.8- to 5-liter) pan over medium-high heat. Stir in pasta and cook just until tender to bite (8 to 10 minutes); or cook according to package directions. Drain pasta and, if necessary, lentils well. Transfer pasta and lentils to a large serving bowl; keep warm.
3. Combine vinegar, parsley, oil, honey, and garlic in a small bowl. Beat until blended. Add to pasta mixture and mix thoroughly but gently. Sprinkle with cheese. Garnish with thyme sprigs. Offer salt and pepper to add to taste
Chef
