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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Recipe Information
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
Instructions
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.
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.
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.
Halve the cherry tomatoes and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until they soften and release their juices.
Add the cooked lentils to the skillet and stir to combine, allowing the mixture to warm through for 2-3 minutes.
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.
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.
Gently fold in the crumbled feta and chopped fresh mint leaves just before serving, reserving a bit of each for garnish.
Divide the pasta into serving bowls and sprinkle with the remaining feta and mint. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4890 mg | 213% | |
| Total Carbohydrate | 374.1 g | 136% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 34.0 g | ||
| Protein | 104.4 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1250 mg | 96% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 3896 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
