Orecchiette With Lentils, Mint And Feta

• 100 g green beans, topped and cut into thirds
• 150 g orecchiette (or any small pasta)
• 1/4 cup olive oil
• 400 g tinned brown lentils, drained and rinsed
• 2 tablespoons chopped of fresh mint
• 1 1/2 tablespoons balsamic vinegar
• 1/2 small Spanish onion, sliced top to bottom very thinly
• 1/3 cup fresh basil leaf, torn
• 100 g feta, crumbled

1. Bring a large saucepan of salted water to boil, add the beans and cook for 2-3 minutes. Remove beans with slotted spoon and refresh with cold water.
2. Cook the orecheiette till al dente, drain and set aside.
3. To lentils and pasta, onion, balsamic, oil and herbs toss till combined, season with salt and pepper.
4. Top with crumbled feta.

green beans, orecchiette, olive oil, brown lentils, mint, balsamic vinegar, spanish onion, fresh basil leaf, feta

Taken from www.food.com/recipe/orecchiette-with-lentils-mint-and-feta-204751 (may not work)