Pasta With Yogurt, Beans, and Herbs
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Stove
- Pot
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Serving bowl
- Plate
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
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