Orecchiette With Lentils, Mint And Feta - cooking recipe

Ingredients

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

Preparation

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.
Cook the orecheiette till al dente, drain and set aside.
To lentils and pasta, onion, balsamic, oil and herbs toss till combined, season with salt and pepper.
Top with crumbled feta.