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Cheesy Tomato Lentil Helper

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 1-cup servings

Ingredients

  • 8 cups water
  • 2 cups short cut pasta such as macaroni, rotini, fuscilli
  • 1/2 cup red lentils well-rinsed
  • 1 cup frozen peas

For the Sauce

  • 1/2 cup non-dairy milk
  • 1/4 cup cooked chickpeas
  • 2 individual garlic cloves
  • 1/4 cup cashews use sunflower or hemp seeds to make it nut free
  • 1 tsp onion powder
  • 1/4 tsp paprika
  • 1/2 tsp salt
  • 2 tbsp lemon juice
  • 3 tbsp nutritional yeast
  • 3 tbsp tomato paste

Instructions

  1. In a large pot, bring 8 cups of water to a boil over high heat.
  2. Add rinsed lentils, and keep boiling for about 3 minutes, then add pasta, reducing the heat. Stir occasionally to prevent lentils and pasta from sticking to the bottom. Prepare your sauce while the lentils and pasta are cooking.
  3. When the pasta and lentils are close to done (about 8 minutes, depending on your pasta), add peas, and continue to cook until lentils and pasta are tender, and peas are hot. Strain out the water, and put back into the pot to be combine with the sauce.
  4. To make the sauce, combine all ingredients in a small, high speed blender jar, and blend until smooth. Pour over cooked pasta, lentils, and peas and serve.