Orecchiette With Minted Lentils and Feta

• 100 g green beans
• 150 g orecchiette
• 14 cup olive oil
• 2 garlic cloves
• 400 g tinned brown lentils
• 2 tablespoons chopped mint
• 1 12 tablespoons balsamic vinegar
• 1 small Spanish onion, sliced
• 13 cup basil leaves
• 150 g feta cheese

1. Bring a large saucepan of salted water to the boil and blance green beans for 3 minutes.
2. Remove beans with slotted spoon.
3. Place in bowl of cold water to stop cooking process.
4. Bring water back to boil and add pasta.
5. Cook according to packet instructions for al dente pasta.
6. Drain and set aside.
7. Heat oil in frying pan the add the chopped garlic and cook for 30 seconds.
8. Add drained and rinsed lentils and cook for 3 minutes until they have warmed through and absorbed the flavour of the oil.
9. Stir through the mint, balsamic vinegar, onion and torn basil leaves.
10. Toss the lentil mixture and chopped green beans through the pasta.
11. Season to taste and sprinkle with feta.

green beans, orecchiette, olive oil, garlic, brown lentils, mint, balsamic vinegar, onion, basil, feta cheese

Taken from www.food.com/recipe/orecchiette-with-minted-lentils-and-feta-477647 (may not work)