Lentil Pasta with Feta Drizzle

Instructions

1. Prepare Ingredients

   8 min hands-on

   • Peel and thinly slice the onions and garlic.
   • Finely chop the parsley, dill, and mint, including the stalks.
   • Blend half of the spinach with vegetable broth until smooth to create spinach stock.
   • Chop the remaining spinach and set aside.
   • Rinse and drain the pinto beans under cold water.

2. Caramelize Onions

   2 min hands-on14 min waiting

   • Heat a large frying pan over medium heat and add olive oil.
   • Add sliced onions, stirring occasionally, and cook for 12-15 minutes until deep golden brown.
   • Remove half of the caramelized onions and set aside for garnish.

3. Build Flavor Base

   4 min hands-on

   • Add sliced garlic, turmeric, dill, parsley, and mint to the remaining onions in the pan.
   • Stir for 1-2 minutes until fragrant.
   • Add chopped spinach and cook for 2-3 minutes until wilted.

4. Cook Pasta with Spinach Stock

   12 min hands-on

   • Stir dry pasta into the pan with the herb and spinach mixture.
   • Add spinach stock one ladleful at a time, stirring frequently, for 10-12 minutes until pasta is al dente.

5. Incorporate Lentils and Beans

   3 min hands-on

   • Fold in cooked lentils and rinsed pinto beans.
   • Stir to combine, adding more spinach stock if needed for a silky consistency.
   • Season with salt and black pepper to taste.

6. Prepare Topping

   1 min hands-on

   • Crumble feta cheese in a small bowl.
   • Combine with reserved caramelized onions and sour cherries.
   • Toss gently to coat.

7. Assemble Dish

   2 min hands-on

   • Divide pasta mixture into serving bowls.
   • Drizzle Greek yogurt over each portion.
   • Top with feta, caramelized onion, and cherry mixture.
   • Cooking tips:
   • To achieve perfectly caramelized onions, be patient and avoid rushing the process.
   • Stir the pasta frequently while cooking with the spinach stock to prevent sticking.
   • Taste and adjust the seasoning at the end, as the feta and yogurt add saltiness and tanginess.
   • Serve immediately for the best texture, as the pasta will continue to absorb liquid if left to sit.