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
Scale
- 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.
