Lentil-A-Roni Recipe

Shared by Linda Leshowitz

This meatless alternative to the classic recipe is creamy and delicious! Plus the lentils add a nutritional boost to this ‘roni, adding fiber, folic acid, and potassium and they’re also a good source of protein. I like to add cauliflower or you could toss in some quick-cooking greens like spinach or chard leaves at the end (they’ll wilt right away). This recipe is also very kid-friendly!

 

Ingredients

• 1/2 cup cashews, soaked for at least two hours (in a pinch, you can skip this step if you have a high-powered blender)
• 1 cup vegetable broth
• 1 tablespoon olive oil (you can sub this with water or veggie broth for an oil-free dish)
• 1 small yellow onion, finely chopped
• 1 teaspoon salt + plus a pinch
• Pinch black pepper
• 3 cloves garlic, minced
• 2 teaspoons dried thyme
• 1 1/2 cups cooked brown lentils (or use 15 ounce can, rinsed and drained)
• 1 (28 oz.) can crushed tomatoes with basil
• 1 pound package pasta (regular or gluten-free, fusilli works well)

 

Instructions

1. Prepare the pasta per package directions.
2. While pasta is cooking, drain the cashews and combine with the broth in a blender until smooth (this could take up to 5 minutes depending on the strength of your blender). Set aside.
3. Sauté’ the onion in the oil (or water or veggie broth) in a large heavy-bottomed saucepan with a pinch of salt for about 3 minutes.  Add the minced garlic and sauté for 30 seconds or so.
4. Add the thyme, 1 teaspoon of salt & black pepper.  Sauté for another 30 seconds or so, then add the lentils to coat.  Partially mash a few of the lentils (don’t puree them, just mash a few, the rest leave whole).
5. Add the tomatoes and cover the pot, letting it cook for about 5 minutes.
6. Pour in the cashew mixture and let thicken for about 3 minutes, stirring.
7. Taste for seasoning, then add the pasta and toss to coat and reheat.
8. Serve.

Recipe is from Isa Does It by Isa Chandra Moskowitz (awesome recipe book)