Lemon risoni with lentils & goat's cheese

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How to make Lemon risoni with lentils & goat's cheese

  • Yield : 10
  • Prep Time : 0:15
  • Cook Time : 0:25
  • Total Time : 0:40

Ingredients

  • 250g French-style green lentils
  • 4 cloves garlic, whole, peeled
  • 500g risoni (orzo)
  • 80ml (1/3 cup) extra virgin olive oil
  • 1/4 cup roughly chopped flat-leaf parsley
  • 1 lemon, zested, juiced
  • 320g jar Meredith Dairy Goats Cheese, drained, crumbled

Method

  • Step 1 Bring 2 large saucepans of water to the boil. Add lentils and garlic to 1 pan and cook for 20 minutes or until lentils are tender. Drain.
  • Step 2 Meanwhile, add 1 teaspoon salt and orzo to second pan. Cook for 4 minutes (the pasta will be undercooked but will soften to al dente on standing and dressing). Drain, then refresh under cold running water until cool. Transfer to a bowl and toss with 1 tablespoon oil.
  • Step 3 Add lentils, parsley, lemon zest and juice, and remaining 60ml (1/4 cup) oil to orzo. Mash garlic against side of the bowl. Season with salt and pepper, add half the goat's cheese, then toss to combine. Scatter with remaining goat's cheese to serve.

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