Cheesy Lentil Pasta is the perfect, wholesome, real food dinner (made from the pantry) in less than 20 minutes and under $5. Serve with a fresh Kale Caesar Salad!
One of the easiest substitutions to make when you’re trying to spend less money, stretch a meal, or simply make do with what you have, is swapping lentils for ground beef.
They’re the perfect plant based protein! I’ve marinated them with sun-dried tomatoes, I’ve cooked them in the Instant Pot, and I’ve paired them with veggies in my red lentil soup!
So with 1/2lb of lentils hanging out in my pantry, I was curious how they’d do as a meat replacement in my real food rendition of a classic cheeseburger helper recipe…
Who knew that using lentils as a substitution for ground beef would work out so great!?!
My cheesy lentil pasta recipe was born. It tastes so great that we devoured it for dinner, and then again the next day for lunch!
Trust me, this cheesy lentil pasta recipe is SO perfect for a fast, frugal and TASTY weeknight meal.
I just know you will love this recipe!
Cheesy Lentil Pasta
Not only is this protein packed recipe a perfect frugal ‘pantry meal,’ it’s also great because it’s:
- Customizable & versatile. Nearly any variety of lentil can be used instead of green lentils. Or use tomato sauce instead of diced tomatoes. Really, this pantry recipe uses what you have on hand!
- Gluten-free friendly! Use gluten free pasta or bean pasta for an amazing gluten free pasta dish.
- Vegetarian & vegan friendly! This could be a perfect vegan meal. Use any vegan cheese (vegan parmesan would be great) and vegetable broth rather than chicken stock.
What are the ingredients for the best Cheesy Lentil Pasta?
- Lentils (I used green lentils, but you can use any that you have on hand)
- homemade chicken stock (or vegetable stock for vegan)
- taco seasoning (I use homemade taco seasoning) OR…
- cumin
- chili powder (optional)
- black pepper
- salt
- onion powder
- garlic powder
- diced tomatoes, with juices
- whole wheat pasta (or gluten free pasta)
- fresh or frozen mixed vegetables
- shredded cheese (I’ve tested with cheddar & Monterey Jack. Parmesan cheese would be good too!)
How do you make hearty lentil pasta from scratch?
- In a large pot, combine lentils, chicken stock and taco seasoning or spices. Bring to a simmer over medium heat and cook lentils for 30 minutes.
- Add remaining ingredients, cover, reduce heat, and cook on low for 10-15 minutes until the pasta is tender. (Stir occasionally, if needed, to ensure noodles are nearly submerged in liquid.)
- Remove from heat and stir in 1/2 cup of cheese. Serve immediately and sprinkle with additional cheese.
Recipe Notes:
- This meal is very much hands-off, but if you REALLY want to cut back on time, make a big batch of lentils ahead of time. Reduce the liquid to 1 1/2 cups and start the recipe at step #2.
- If you want it to be more like a conventional “ cheeseburger helper,” use tomato sauce in place of diced tomatoes and add another cup of shredded cheese.
- Vegetarian / vegan: Use vegetable stock in place of chicken stock, omit cheese.
- Gluten-free/Grain-free: Use GF pasta, or even rice in place of traditional pasta.
Additional recipe tips for cheesy lentil pasta:
- Having a meal stocked in the pantry will save you if scheduled dinner plans go awry. (Believe me I HAVE burned dinner on multiple occasions!)
- Your budget will benefit from inexpensive meatless meals like this.
- Real food meals are healthier for you and are typically less expensive than processed store-bought versions.
- To save even more money on this meal, I use these lentils, homemade taco seasoning, homemade chicken stock, buy my cheese in a block, and if the season produces well home canned diced tomatoes.
More Amazing Meatless Meals
- Savory Pasta with Bacon and Greens
- White Bean and Kale Soup
- Slow Cooker Meatless Lasagna
- Skillet Pizza Veggie Pasta
- Easy Baked Ziti
Hands-Free Cooking
Learn the secrets to getting dinner done faster by hacking your kitchen appliances, plus 30+ recipes to fuel your family!Watch How to Make Cheesy Lentil Pasta
Cheesy Lentil Pasta
Cheesy Lentil Pasta is the perfect, wholesome, real food dinner (made from the pantry) in less than 20 minutes and under $5. Serve with a fresh Kale Caesar Salad!
- Prep Time: 5 minutes
- Cook Time: 45 mins
- Total Time: 50 mins
- Yield: 4 1x
- Category: Main Meals
- Method: Stove Top
- Cuisine: American
Ingredients
- 3/4 cup green lentils
- 1 quart homemade chicken stock
- 2 Tbsp taco seasoning
OR sub the following spices instead of taco seasoning mix
- 2 tsp cumin
- 1/2 tsp chili powder (optional)
- 1 tsp black pepper
- 1/2 tsp salt
- 1 tsp onion powder
- 1/2 tsp garlic powder
Plus
- 1 15oz can of diced tomatoes, with juices
- 2 cups small whole wheat pasta (i.e. macaroni or shells)
- 2 cups fresh or frozen mixed vegetables (optional)
- 1 cup shredded cheese, divided (I’ve tested with cheddar and Monterey Jack)
Instructions
- In a large pot, combine lentils, chicken stock and taco seasoning. Bring to a simmer and cook lentils for 30 minutes.
- Add remaining ingredients, cover and cook on low for 10-15 minutes until the pasta is tender. (Stir occasionally, if needed, to ensure noodles are nearly submerged in liquid.)
- Remove from heat and stir in 1/2 cup of cheese. Serve immediately and sprinkle with additional cheese.
Notes
* This meal is very much hands-off, but if you REALLY want to cut back on time, make a big batch of lentils ahead of time. Reduce the liquid to 1 1/2 cups and start the recipe at step #2.
* If you want it to be more like a conventional “helper,” use tomato sauce in place of diced tomatoes and add another cup of shredded cheese.
* Vegetarian: Use vegetable stock in place of chicken stock, omit cheese.
* Gluten-free/Grain-free: Use GF pasta, or even rice in place of traditional pasta.
I did the following and in its simplicity, it was amazing! Cheap to boot!
3/4 cup dry green lentils, rinsed
4 cups of chicken broth
1 batch of homemade taco seasoning MINUS SALT
1 can of undrained diced tomatoes (I used fire roasted)
2 cups of pasta (about half of a 1lb box)
Shredded Colby jack cheese
-Bring the lentils to a boil in the chicken broth mixed with the taco seasoning. Turn down the heat, cover, and simmer for 20min.
-Add the can of tomatoes and pasta. Bring up the heat to medium-medium high and cook until pasta is just barely al dente. May have a bit of liquid leftover but the pasta will absorb it.
-Remove from heat and salt to taste. Top with cheese when you serve and mix while hot! You could add the cheese straight to the pot but I was afraid it’d stick too much!
Sounds great Lauren! Thanks for sharing!
Your egregious ads are preventing me from seeing the recipe. I have to zoom the page out in order to close the one taking up the whole left side of the page. Kind of annoying and may prevent new users from actually coming back to your site.
Thanks Kegs – I’ll take that into consideration!
I make a homemade taco seasoning that contains all those spices you list underneath taco seasoning (cumin, paprika, garlic powder, onion powder, etc), so are we essentially doubling up on those spices since they are already in the taco seasoning? Just want to make sure that is correct.
Heather – I haven’t tested this with taco seasoning, but if you add up the measurements and use that amount of your homemade, you’ll be close. Taste, then adjust as you’d like!
Hi
So do I use the taco seasoning plus the rest of the spices? In one of the comments you say you don’t use taco seasoning, so just clarifying.
Thanks!
Hi Emily,
Thanks for bringing this to our attention! It’s 2 Tbsp taco seasoning, or those ingredients listed below it (which make up a homemade taco seasoning). I will make the adjustment in the post. Sorry about that. Hope this helps to clarify. 🙂
I made this in my instant pot today. First step: lentils plus 1 T taco seasoning plus water, 6 min, natural pressure release. Added rotini, marinara sauce, 2 cups of “Latino blend” frozen vegetables, then 4 min, quick release. Then, added in cheese, salt, and 1 T taco seasoning and let it sit for 10-15 min before serving.
You’re making me hungry Sangeetha! Thanks for sharing the instant pot version!!
This turned out great! My little one who is usually a picky-eater, gobbled this up! Thank you for sharing! This is another new dinner added to our dinner rotation 🙂
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You’re welcome Crystal! Thanks for sharing your success!
Made this tonight and it tastes yummy! This is the first recipe I have tried from your site and I am very pleased. It’s so disappointing when you try a new recipe and there is no flavor! Not the case here ? I added diced carrots, onion and bell pepper to my lentils while cooking and then added frozen corn when I added remaining ingredients! YUMMY! Thanks for the recipe. I look forward to getting up the nerve to do a meal plan!
Your additions sound so good Erin! And you’ve reminded me to make this again soon. It’s been awhile, and I could use the homecooked goodness!
Tried this tonight with lentils, using Poblano pepper, onion, sweet potato (in TINY dice because my husband isn’t a fan!), and zucchini as veg. I added about a cup of cooked black beans we had leftover, and more tomatoes. Use my own taco seasoning like many commenters. I did not stir cheese into the dish–we use less when everyone just adds their own at the table. This dish was a good way to use up lots of odds and ends veg, and everyone ate it, but it was not a very exciting meal–I like my own riff on chili macaroni better. I give the recipe 3 out of 5 since I would call it “dependable and unremarkable.” I did really like cooking the pasta in the same pot rather than pre cooking. I will bookmark this recipe and use it as a jumping-off point the next time I want to make something similar. Thanks for sharing, Tiffany!
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Is the pot supposed to be covered when cooking the lentils?
You can Erin, it doesn’t effect the lentils at all, but it makes them cook a bit quicker.
Thank you!
Vegetarian strikes again. Did I tell you that I love your blog, Tiffany? Maybe just this month? :-). I’m making it now. No taco seasoning here. I usually have carrots too, but I didn’t buy any after sharing the last one with my daughter for lunch today. I bought broccoli and while the lentils wee going, I chopped up a bit of onion, crushed garlic, and quick sautéed them with broccoli florets and stems sprinkled some red pepper on top, and added these too the lentils at the 30 min mark. I intended to use up some frozen peas and carrots and one zucchini but one broccoli head was plenty, once I got to the inner core of the stem and everything. I cannot believe I always threw the stem away! We’re moving soon and am using spaghetti broken into as little pieces as my patience will allow. I don’t have any vegetable stock, so I sprinkled in some rosemary, oregano, and celery salt; and ahem, some kind of store-bought curry powder that I’m trying to use up too. Smells good. Ok. Gotta go and add the mozzarella cheese in. Toodles!
Yummy and daughter agrees. Husband hasn’t eaten yet but I think he’ll like it. I mixed the entire cup of cheese in. It is very heavy and I think it’ll be enough for our lunch tomorrow too. Good thing too, because just the tomatoes cost 2.77-ish. Organic, from grocery store. Broccoli was about 50 cents. Cheese came from a bag that cost about 5 dollars but I think it has about 3-4 cups of cheese in it. Lentils and pasta – I’m not sure but not much. Spices- I cannot count. Practically nothing because they last a long time. Yay for nutritious, easy, delicious dinner!
★★★★★
Wonderful news! I like the idea of broccoli… If you have local fresh tomatoes, you can sub those in too w/o changing anything else. Just mash a little bit, or add a splash of water to compensate for the liquid. So happy you’ve found another winner!
LOL, you have, and it makes me smile every time. Thank you!
🙂 gosh, silly touch screen. I can barely understand my post above.
Glad to bring a smile to you. I am about to read your 30 days without spending post. Don’t know how I missed it.
Will you believe this? I haven’t made this in, well, quite possibly since the time I posted this. But I think I made it one other time. Now, I came looking for advice on what vegetables to use. My 2-yr younger self answered the question for me and if we liked it then, who am I to question my younger self! 😉 PS: on the note of loving your blog- reading your posts make me want to cook simple, nutritious, delicious meals for my family. Probably because your posts appeal to my frugal side or that you do not preach. At all. Stacy @humorous homemaking reminds me to maintain good humor through the insanity of parenting and you remind me that I can make food quickly and easily. That I can provide snacks from the pantry with some forethought.
I’m looking at doing this as a freezer meal for an expectant mother. Do you know how it would turn out after freezing and thawing? I know she could always start with step two but in an effort to limit the amount of time she has to spend on the meal I thought I would make it all and then freeze it. Any thoughts or suggestions?
What a wonderful idea Philippa! To make it freezer friendly, I would make it through step 2, but don’t cook it. Then it’ll only take 10-15 minutes on the stove and it’ll be done. I’d put all of the cheese in the bag w/instructions to add just before serving and mixing well. She can skip the part where you add it before AND after for the sake of a new baby. 🙂
Made this tonight for the first time, not only was it quick and easy but it tasted great too. Its a keeper!
★★★★★
Great news Katie! I’m glad you guys like it! 🙂
Hi! I linked to this recipe in my June Real Food Monthly Meal Plan article. I love sneaky veggies like this. Thanks for posting!
Thanks for sharing Melissa! I hope your readers enjoy it as much as we do!
I was just curious what optional veggies you usually include.
Hi Beth! WE almost always have celery and carrots on hand, but broccoli stems & florets, corn, peas, green beans, zucchini – those all work well.
Made this for supper tonight. I’ve tried other varieties of lentils before and been unimpressed, but this was VERY tasty! I used turkey stock and a quart of tomatoes because that’s what I had (we can our own tomatoes), and let it boil hard for a bit to help reduce the liquid, and it turned out saucy and delicious. By the time we were done eating and ready to put away leftovers, the additional liquid had all absorbed into the noodles. Overall, this is definitely on our “make again” list. Thanks so much for sharing!!! Cheap, easy, and tasty is wonderful, but when you add on real ingredients and nothing I can’t pronounce, I’m pretty much in love. <3
This recipe has become a favorite of “my boys”, and now regularly makes it into our dinner rotation. How would you adjust it for the crock pot (any measurement changes, cook time, etc)? Thank you. I enjoy your site.
Hi Christy!
I’m not too fluent at crockpot conversions, so my best guess would be to throw it all in and cook for an hour maybe? It only takes about 20 min on the stove, so if you’re looking to speed up time, I’d suggest pre-cutting/measuring ingredients ahead of time, pre-cooking pasta and pre-cooking the lentils. Then most of it would be toss and serve. 🙂
Do you think black beans would work / taste good?
Hi Steph! Yes, black beans would work well too. Add them towards the end very gently, since they’re on the soft side and you want them whole, not mashed. 😉
What do you use for “taco seasoning?” Do you have a recipe you like or do you actually buy the pre-mixed?
Hi Katie! I confess – I buy the pre-mixed! I get it in bulk from Costco for two reasons: a) there are other aspects of my kitchen I’d like to upgrade first besides spices (b/c if I were to make it, I’d go organic), and b) my budget doesn’t allow organic spices at the moment. The journey has some gives and some takes, and this is definitely a give. 🙂
Sometimes one more thing is just one too many! But just so you know, taco seasoning consists basically of the other spices you also used in this recipe. I just google a recipe to get proportions, mostly, and make it as I go–I don’t necessarily make a big batch, though that’s how the recipes are written and sometimes I do do that. So if you’re already using most of those same spices separately, it probably makes sense to use them in bigger quantities and skip the extra purchase–and the MSG. 😉 But sometimes easier is easier, and no judgment from me!
Organic spices weren’t in my budget, either, until I discovered the bulk spice section of our local health food store. I buy only the amounts that I need (a lot or a little!) for literally a fraction of what spices cost at the regular grocery store! I am making this recipe for the first time tonight. So far, it smells fantastic. My daughter’s day was made when she saw lentils soaking when she got home from school. 🙂 She loves them!
We’re making this too! I’m going to have to try the bulk recipe section. The only downside is that Whole Foods isn’t very kid friendly, you know? LOL. Maybe I’ll coerce Mr. Crumbs to go with, and he can taken them to the pet store next door while I shop. 🙂
Unfortunately (or fortunately!) we don’t have a Whole Foods anywhere nearby here in Southwest Virginia, just a few standard grocery stores and a couple of natural grocers. Thankfully, there is a strong desire in this area to provide local goods, so we are able to find pretty much whatever we may need. Good luck on your WF trip. Sounds like you’ve got a good plan in mind. 🙂
Our dinner was super good, by the way, enjoyed by all three kids (including the 3 yo) and Mom and Dad! Thank you!
Looks yummy! I love using lentils as a substitute for beef or mixed in to make it stretch a bit more. Our family would require some sour cream on top, too! 🙂
Ooh, that would be a great touch! Maybe some avocado too? Mmm!!
Thanks for this idea, lentils and hummus are the only “beans” I can stomach! I usually stick lentils in a pot with veggie broth and chopped onions, garlic, carrots, celery, spinach, and diced tomatoes, sometimes some brown rice to make a huge pot of soup. Lasts forever, too! Glad to have a new idea!
Could red lentils be used? I am new to using lentils. Would beef stock work instead of chicken stock?
Sure can, to both questions!
Could this be done in a pressure cooker? Any tips, how to adjust this recipe would be appreciated. I am still getting use to use my pressure cooker.
Good question. I’ve never used a pressure cooker before Priscilla, and to be honest, I’m not quite sure how they work. Traditional food is supposed to be prepared slow… and doesn’t the cooker go super fast? LOL. Hopefully another reader will be able to offer some insight. I’m sorry!!
I had first commented over 2 years ago & I wanted to say we still make this yummy recipe, thank you! I think I found your site when searching for lentil recipes 🙂
to make this meal be prepared & ready even quicker I used leftover cooked rice. in your notes you did have the option of using rice
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Red lentils get very mushy when cooked. They are more suitable for soups or dal.