Ingredients
2 cups low-sodium chicken broth
1 cup dry USA lentils, rinsed
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
2 quarts water
8 ounces uncooked orecchiette or other medium-sized pasta
1⁄3 cup white wine vinegar
3 tablespoons chopped fresh parsley
2 tablespoons olive oil
1 teaspoon honey
1 clove garlic, minced
Salt and freshly ground black pepper, to taste
1⁄2 cup crumbled feta cheese
Thyme or parsley sprigs, for garnish
Method
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:
| Calories | 467 |
| Protein | 22 g |
| Carbohydrates | 66 g |
| Fiber | 12 g |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Iron | 6 mg |
| Sodium | 272 mg |
| Folate | 328 mcg |
| Calcium | 173 mg |
| Magnesium | 78 mg |