Pasta With Yogurt, Beans, and Herbs — Jewish Food Society

Ingredients

• 1 cup dried black beans or canned black beans, rinsed and drained
• 1 cup black or green lentils, rinsed
• 2 tablespoons olive oil plus more for garnish
• 2 large yellow onions, finely chopped
• 1 teaspoon ground turmeric
• 32 ounces goat yogurt
• ⅓ cup water
• 1 bunch fresh cilantro or parsley leaves, roughly chopped
• 1 bunch fresh dill leaves, roughly chopped
• 5 cloves garlic, thinly sliced
• 1 ½ - 2 teaspoons salt
• ½ teaspoon ground black pepper
• 3 ounces roquefort cheese (or any other blue cheese), crumbled
• 1-2 tablespoons lemon juice
• 1 pound dried penne pasta