Orecchiette with Lentils Mint and Feta
Elevate your pasta night with this vibrant recipe for Orecchiette with Lentils, Mint, and Feta—a Mediterranean-inspired dish that's as nourishing as it is flavorful. Featuring tender orecchiette pasta tossed with protein-packed lentils simmered in savory vegetable broth, this recipe is a powerhouse of wholesome ingredients. Sweet cherry tomatoes are sautéed with garlic for a burst of juicy brightness, while a splash of fresh lemon juice and zest adds zippy freshness. Creamy crumbled feta and aromatic fresh mint leaves lend a tangy, herbaceous finish to every bite. Quick to prepare in just 40 minutes and perfect for a light yet satisfying meal, this pasta dish is ideal for weeknight dinners or casual entertaining. Serve it warm or at room temperature, and enjoy a meal that’s both comforting and refreshing. Perfect for fans of Mediterranean flavors and pasta lovers alike!
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Ingredients
- 12 oz Orecchiette pasta
- 1 cup Brown or green lentils
- 3 cups Vegetable broth
- 3 tbsp Olive oil
- 2 large Garlic cloves
- 1.5 cups Cherry tomatoes
- 1 cup Crumbled feta cheese
- 0.5 cup Fresh mint leaves
- 1 large Lemon
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Directions
Step 1
Rinse the lentils under cold running water. In a medium saucepan, add the lentils and cover with the vegetable broth. Bring to a boil over medium-high heat, then reduce to low and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside.
Step 2
While the lentils are cooking, bring a large pot of salted water to a boil. Add the orecchiette and cook according to the package instructions until al dente (approximately 10-12 minutes). Drain and reserve 1/4 cup of the pasta water.
Step 3
Heat the olive oil in a large skillet over medium heat. Mince the garlic cloves and add them to the skillet, cooking for 1-2 minutes until fragrant but not browned.
Step 4
Halve the cherry tomatoes and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until they soften and release their juices.
Step 5
Add the cooked lentils to the skillet and stir to combine, allowing the mixture to warm through for 2-3 minutes.
Step 6
Stir in the cooked orecchiette, along with a splash of the reserved pasta water to loosen the sauce as needed. Season with salt and black pepper to taste.
Step 7
Remove the skillet from the heat. Zest the lemon over the pasta mixture, then cut the lemon in half and squeeze the juice over it for a fresh burst of flavor.
Step 8
Gently fold in the crumbled feta and chopped fresh mint leaves just before serving, reserving a bit of each for garnish.
Step 9
Divide the pasta into serving bowls and sprinkle with the remaining feta and mint. Serve warm or at room temperature. Enjoy!
Nutrition Facts
| Serving size | (1838.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2590.3 |
| Total Fat 82.5g | 0% |
| Saturated Fat 25.1g | 0% |
| Polyunsaturated Fat 6.2g | |
| Cholesterol 106.7mg | 0% |
| Sodium 4890.0mg | 0% |
| Total Carbohydrate 374.1g | 0% |
| Dietary Fiber 45.6g | 0% |
| Total Sugars 34.0g | |
| Protein 104.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1249.8mg | 0% |
| Iron 33.9mg | 0% |
| Potassium 3896.1mg | 0% |
Source of Calories