Cheesy Lentil Pasta
Cheesy lentil pasta is a super frugal pantry meal made with staples like lentils, pasta, canned tomatoes, and taco seasoning. So flavorful and satisfying, you won’t even miss the meat!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main Meals
- Method: Stove Top
- Cuisine: American
Ingredients
Scale
- ¾ cup green lentils (150g)
- 1 quart homemade chicken stock (907g)
- 2 Tbsp taco seasoning (17g)
OR sub the following spices instead of taco seasoning mix
- 2 tsp cumin (4g)
- ½ tsp chili powder (optional)
- 1 tsp black pepper (2g)
- ½ tsp salt (3g)
- 1 tsp onion powder (3g)
- ½ tsp garlic powder (1g)
Plus
- 1 15oz can of diced tomatoes, with juices (420g)
- 2 cups small whole wheat pasta (i.e. macaroni or shells) (240g)
- 2 cups fresh or frozen mixed vegetables (optional)
- 1 cup shredded cheese, divided (I’ve tested with cheddar and Monterey Jack) (113g)
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 ½ 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 ½ 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.
